Mango Chutney Chicken Breasts Recipe

  • 4 boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 2 eggs
  • 1 tablespoon water
  • ½ cup flour
  • ¾ cup finely chopped macadamia nuts
  • ½ cup Panko breadcrumbs
  • 4 tablespoons unsalted butter
  • 1 (16-ounce) bag frozen mango cubes, thawed
  • 1 apple, peeled and diced
  • 1 cup chopped onion
  • ½ cup diced red bell pepper
  • ½ cup golden raisins
  • ¾ cup sugar
  • ¾ cup cider vinegar
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons minced crystallized ginger
  1. Preheat oven to 400°F. Trim chicken and pound between two sheets of plastic wrap to an even ¼-inch thickness. Whisk eggs with water in a shallow dish or pie plate.
  2. Place flour in another dish and combine macadamia nuts and Panko in a third dish.
  3. Dredge chicken in flour, shaking off excess. Then coat with egg mixture and finally with breadcrumbs.
  4. Melt 2 tablespoons butter in a large nonstick skillet over medium high heat. Add two chicken breasts and cook 2 minutes per side to brown the nuts-do not burn. Transfer chicken to a baking sheet. Add remaining 2 tablespoons butter to skillet and repeat with remaining chicken breasts.
  5. Bake for 7 to 9 minutes or until chicken is cooked through. Serve topped with a spoonful of chutney.
  6. To make the chutney combine all ingredients with ½ teaspoon salt in a large saucepan. Bring to a boil and then lower the heat and simmer until mixture has a jamlike consistency and fruit and vegetables are tender, about 30 minutes. Cool to room temperature and then refrigerate until ready to serve.