Breast of Chicken with Pecan Chutney

• 3 each chicken breasts boneless, whole, halved
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon italian seasoning
• 1/4 teaspoon salt
• 1/4 cup butter melted
• 1/4 cup white wine dry
• 1 tablespoon parsley leaves fresh, chopped
• 1 x pecan chutney

1. Season chicken breasts with lemon pepper, Italian seasoning and salt.
2. Place skin-side up, in lightly oiled 13x9 inch baking dish.
3. Pour butter over the chicken.
4. Bake at 400F (200C) for 20 to 30 minutes or until no longer pink inside.
5. Remove from oven.
6. Preheat broiler for 5 minutes.
7. Remove chicken from baking dish and set aside.
8. Add wine to baking dish, stirring and scraping browned bits from bottom of dish.
9. Return chicken to baking dish and broil 3 to 5 minutes or until browned.
10. Remove from oven and sprinkle chicken with parsley.
11. Let cool, cover and chill in refrigerator.
12. Serve with pecan chutney.

chicken breasts, lemon pepper, italian seasoning, salt, butter, white wine, parsley, chutney

Taken from recipeland.com/recipe/v/breast-of-chicken-pecan-chutney-34203 (may not work)