PECAN ENCRUSTED CHICKEN WITH SWEET POTATO CHUTNEY
A Spectacular Spring and Summer Dish
INGREDIENTS of PECAN ENCRUSTED CHICKEN WITH SWEET POTATO CHUTNEY
6 boneless, skinless chicken breast halves
1 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
3 eggs
1/2 cup milk
2 cups coarsely ground toasted pecans
1/2 cup canola oil
1 whole mint sprigs
1 whole lemon slices
1 red red jalapeno peppers
PREPARATION of PECAN ENCRUSTED CHICKEN WITH SWEET POTATO CHUTNEY
In shallow dish, mix flour, salt and pepper. Add chicken and
dredge to coat. In another dish, beat eggs and stir in milk. In
another dish, place ground pecans. Dip chicken in egg mixture;
then dredge in pecans. In large frypan, place canola oil over
medium high heat. Add chicken, 3 pieces at a time, and cook for
about 6 minutes on each side until golden brown. Transfer chicken
to plate and keep warm while repeating cooking process with
remaining breasts. To serve, put 1/2 cup Sweet Potato Chutney on
each dish and place chicken next to it. Garnish with mint sprig,
lemon slices and red jalapeno peppers. Makes 6 servings.
Sweet Potato Chutney: In large saucepan over medium high heat,
place 1 large yellow onion, chopped; 4 cups peeled, diced sweet
potatoes; 1/4 cup champagne vinegar; 1/4 cup sugar; 1/3 cup dried
cranberries; 3 tablespoons chopped crystallized ginger; 4 cloves
garlic, minced; 1 tablespoons curry powder; and 1/2 easpoon sea
salt. Reduce heat to low and cook 30 minutes, stirring frequently.
Remove from heat and stir in 3 tablespoons minced mint.
PECAN ENCRUSTED CHICKEN WITH SWEET POTATO CHUTNEY
Cuisine: American
Main Ingredient: Chicken
PECAN ENCRUSTED CHICKEN WITH SWEET POTATO CHUTNEY
Servings: 6 Servings
Total Time (median)
Category: Summer Season Food
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