Mango Chutney Chicken Breasts

• 4 boneless skinless chicken breast halves
• Salt and pepper to taste
• 2 eggs
• 1 tablespoon water
• 1/2 cup flour
• 3/4 cup finely chopped macadamia nuts
• 1/2 cup Panko breadcrumbs
• 4 tablespoons unsalted butter
• 1 (16-ounce) bag frozen mango cubes, thawed
• 1 apple, peeled and diced
• 1 cup chopped onion
• 1/2 cup diced red bell pepper
• 1/2 cup golden raisins
• 3/4 cup sugar
• 3/4 cup cider vinegar
• 1/4 teaspoon crushed red pepper
• 2 tablespoons minced crystallized ginger

1. Preheat oven to 400F.
2. Trim chicken and pound between two sheets of plastic wrap to an even 1/4-inch thickness.
3. Whisk eggs with water in a shallow dish or pie plate.
4. Place flour in another dish and combine macadamia nuts and Panko in a third dish.
5. Dredge chicken in flour, shaking off excess.
6. Then coat with egg mixture and finally with breadcrumbs.
7. Melt 2 tablespoons butter in a large nonstick skillet over medium high heat.
8. Add two chicken breasts and cook 2 minutes per side to brown the nuts-do not burn.
9. Transfer chicken to a baking sheet.
10. Add remaining 2 tablespoons butter to skillet and repeat with remaining chicken breasts.
11. Bake for 7 to 9 minutes or until chicken is cooked through.
12. Serve topped with a spoonful of chutney.
13. To make the chutney combine all ingredients with 1/2 teaspoon salt in a large saucepan.
14. 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.
15. Cool to room temperature and then refrigerate until ready to serve.

chicken, salt, eggs, water, flour, nuts, breadcrumbs, unsalted butter, mango, apple, onion, red bell pepper, golden raisins, sugar, cider vinegar, red pepper, ginger

Taken from www.cookstr.com/recipes/mango-chutney-chicken-breasts (may not work)