Pistachio Chicken With Pumpkin Chutney

• 4 Boneless chicken breasts
• 4 cups Pistachio Nuts
• 1 egg
• 2 cups fresh pumpkin
• 2 bananas
• 1/2 cup oatmeal
• 1/2 cup panco bread crumbs
• pinch minced tarragon
• pinch salt
• 2 cups cream sherry
• 1/2 stick butter
• 3 large sweet potatoes
• 1 ripe mango
• 4 tb brown sugar
• 2 limes

1. Preheat oven to 350 degress F. Put 1/4 stick butter into large sauce pan and heat to medium - medium high.
2. Put Macadamia nuts, oatmeal, panco, tarragon and salt in food processor and process until fine. Apply beaten egg to chicken breasts. Press macadamia nut mixture to chicken breasts. Place coated chicken breasts into sauce pan and sear until golden brown. Turn breasts and sear on opposite side. Remove chicken breasts from the pan and place in oven on cookie sheet for 18 minutes or until 170 degrees F.
3. While the chicken is baking, prepare sweet potatoes. Peel sweet potatoes, cut into 1" cubes and place in boiling water for 12 minutes. Remove and place in bowl. Peel and cube mango and add to bowl. Add brown sugar, butter and juice from one lime. Mix then transfer to sauce pan. Sautee for 3 minutes, turn off heat and let simmer.
4. In sauce pan add sliced bananas and cubed pumpkin, add remaining butter and cream sherry. Sautee until cream sherry is reduced to less than half.
5. Remove chicken from oven and squeeze other juice from lime over chicken breasts. Slice chicken breasts into 1/2" slices and place on plate.
6. Spoon pumpkin banana chutney over chicken breasts.
7. Spoon up the sweet potatoes onto the plate. Enjoy.

chicken breasts, egg, fresh pumpkin, bananas, oatmeal, panco bread crumbs, tarragon, salt, cream sherry, butter, sweet potatoes, mango, brown sugar, limes

Taken from www.epicurious.com/recipes/member/views/pistachio-chicken-with-pumpkin-chutney-1205398 (may not work)