Breast of Chicken with Pecan Chutney

3 whole boneless chicken breasts (skin on); halved
½ teaspoon lemon pepper
½ teaspoon Italian seasoning
¼ teaspoon sea salt
¼ cup unsalted butter; melted
¼ cup dry white wine
1 tablespoon fresh parsley; chopped
Pecan Chutney

1. Preheat oven to 400ºF.
2. Season chicken breasts with lemon pepper, Italian seasoning and sea salt. Place skin-side up, in lightly oiled 13-inch-by-9-inch baking dish. Pour butter over the chicken.
3. Bake in a preheated oven for 20 to 30 minutes or until no longer pink inside. Remove from oven.
4. Preheat broiler for 5 minutes.
5. 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.
6. Broil for 3 to 5 minutes or until browned. Remove from oven and sprinkle chicken with parsley. Let cool, cover and chill in refrigerator. Serve with pecan chutney.
Pecan Chutney
½ cup mango chutney
¼ cup Pecan Valley Pecan Pieces
½ apple; peeled and chopped
Pinch curry powder

In small bowl, stir together chutney, pecans, apple and curry powder.

Makes about 1 cup

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