Monday, October 11, 2010

Walnut Crusted Chicken with Apple Chutney

Walnut Crusted Chicken with Apple Chutney


Nonstick cooking spray
4 4-ounce skinless, boneless chicken breast halves
Salt and ground black pepper, to taste
2 T all-purpose flour
2 egg whites, lightly beaten
1/2 cup seasoned whole-wheat dry bread crumbs
1/4 cup chopped walnuts, chopped into fine pieces
2 McIntosh apples, peeled, cored and diced
1/4 cup water
2 tbsp minced red onion
2 tbsp raisins
2 tbsp red-wine vinegar
1/2 tsp cinnamon

Preheat oven to 425° F. Coat a large baking sheet with nonstick spray.

Rinse chicken breast halves with water and pat dry. Place chicken between 2 pieces of plastic wrap and, using the bottom of a heavy skillet, rolling pin or meat mallet, pound to 1/2-inch thickness. Salt and pepper both sides of chicken. Place flour in a shallow dish, add chicken and turn to coat both sides. Shake off excess flour. Place beaten egg whites in a shallow dish, add chicken pieces and turn to coat.

In a shallow dish, combine bread crumbs and walnuts. Press chicken into walnut mixture and turn to coat both sides. Transfer chicken to prepared baking sheet and spritz the surface with nonstick spray. Bake 15 minutes, making sure that chicken is cooked through.

Meanwhile, to make the chutney, bring next 6 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to low, cover and simmer 10 minutes, until apples are broken down and mixture is thick (for a thicker mixture, mash apples at this point with a fork or potato masher).

Recipe from here.