| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
|
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole boneless chicken breasts (skin on), halved |
| 1/2 |
ts |
Lemon pepper |
| 1/2 |
ts |
Italian seasoning |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Butter; melted |
| 1/4 |
c |
Dry white wine |
| 1 |
tb |
Fresh parsley; chopped |
|
|
Pecan Chutney |
INSTRUCTIONS
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.
NOTES : Vancouver Sun 7/16/97 Origin: Manfred Scholermann of Rockwood
Adventures
Recipe by: Vancouver Sun 7/16/97 Posted to TNT - Prodigy's Recipe Exchange
Newsletter by "Karen Deck" <kdeck@island.net> on Jul 24, 1997
A Message from our Provider:
“Have you kept your promise to God?”