Ingredients
- 3 chicken breasts (whole boneless)
- 1 pecan chutney
- 1/2 italian seasoning
- 60 ml dry wine (white)
- 55 gr butter melted
- 2 gr parsley (fresh chopped)
- 1 gr lemon pepper
- 1 gr salt
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 200ºC 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.
