How To make Breast Of Chicken with Pecan Chutney
3 whole boneless chicken breasts (skin on)
halved
1/2 teaspoon lemon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup butter :
melted
1/4 cup dry white wine
1 tablespoon fresh parsley -- chopped
Pecan Chutney
Season chicken breasts with lemon pepper, Italian seasoning and salt. Place skin-side up, in lightly oiled 13x9-inch baking dish. Pour butter over the chicken. Bake at 400 F for 20-30 minutes or until no longer pink inside. Remove from oven. Preheat broiler for 5 minutes. Remove chicken from baking dish and set aside. Add wine to baking dish, stirring and scraping browned bits from bottom of dish. Return chicken to baking dish and broil 3-5 minutes or until browned. Remove from oven and sprinkle chicken with parsley. Let cool, cover and chill in refrigerator. Serve with pecan chutney.
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Pecan Crusted Chicken Breast
Here is an easy oven-baked pecan-crusted chicken breast recipe. It's simple to adjust the recipe to fit an egg-free, dairy-free, or paleo meal plan!
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Ingredients
1 cup pecans chopped or whole
25 grams pork rinds, about 1 cup
¼ cup parmesan cheese grated or shredded (omit for dairy-free or use nutritional yeast)
1 tablespoon garlic powder
1 tablespoon fresh chopped basil
⅛ teaspoon salt, omit if pork rinds are salty
2 egg whites or gelatin and water for egg-free
4 chicken breasts about 4 oz each, skinless and boneless
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Learn how to make a Walnut Crusted Chicken Breast recipe! Encasing a chicken breast in nuts is a great idea, but these recipes are often too sweet, and as soon as you cut in, the nuts come off, but thanks to a very savory garlic, and mustard “glue,” that’s not a problem here. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this delicious Walnut Crusted Chicken Breast recipe!
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Contact: landmarkhospitality.com/
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