Pecan Chicken with Chutney

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

Directions 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....

  • Yield: 6 servings
  • Cooking time: 20 Min
  • Rating: 4/5
  • Publisher: Tasteofhome.com

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

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