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
- 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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