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Mango Chutney Chicken Breasts

Updated February 23, 2016

Cookbook

Fast and Fabulous Chicken Breasts

Published by Spoon and Whisk Productions

This image courtesy of Joseph DeLeo

This makes more chutney than you will need but it keeps well for up to 2 weeks and is nice to have on hand for a quick appetizer spooned over cream cheese or Brie or to use in one of the recipes in this book when chutney is called for.

Serves4

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationpeanut free, soy free

Mealdinner

Taste and Texturebuttery, crisp, fruity, nutty, savory, tangy

Ingredients

  • 4 boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 2 eggs
  • 1 tablespoon water
  • ½ cup flour
  • ¾ cup finely chopped macadamia nuts
  • ½ cup Panko breadcrumbs
  • 4 tablespoons unsalted butter
  • 1 (16-ounce) bag frozen mango cubes, thawed
  • 1 apple, peeled and diced
  • 1 cup chopped onion
  • ½ cup diced red bell pepper
  • ½ cup golden raisins
  • ¾ cup sugar
  • ¾ cup cider vinegar
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons minced crystallized ginger

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