Pecan Encrusted Chicken With Sweet Potato Chutney
- Prep Time:
- Serving Size: 6
- 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
- Sweet Potato Chutney Recipe Follows
- Mint Sprigs
- Lemon Slices
- Red Jalapeno Peppers
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.
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.