PECAN CHICKEN WITH CHUTNEY

Pecan Chicken with Chutney image

These zippy, pecan-crusted chicken breasts are so tender, and the easy-fix peach chutney adds a sweet-sour taste. I usually serve them with rice on the side. -Carisa Bravoco, Furlong, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings (1-3/4 cups chutney).

Number Of Ingredients 14

Ingredients

3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs
1/3 cup buttermilk
1/8 teaspoon hot pepper sauce
1 cup finely chopped pecans
3/4 cup dry bread crumbs
6 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons butter
2 tablespoons canola oil
PEACH MANGO CHUTNEY:
2 cups sliced peeled fresh or frozen peaches, thawed
1 cup mango chutney

Steps:

In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk the eggs, buttermilk and hot pepper sauce. In a third bowl, combine pecans and bread crumbs. , Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture, then dip in egg mixture and coat with pecan mixture. , In a large skillet over medium heat, cook chicken in butter and oil for 8-10 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine peaches and chutney. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Serve with chicken.

Nutrition Facts : Calories 566 calories, Fat 26g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 707mg sodium, Carbohydrate 69g carbohydrate (31g sugars, Fiber 4g fiber), Protein 14g protein.