** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
A simple but elegant sounding chicken dish with little preparation time.Wine tends to give food a flavor that,s just right and chutney is for a dish sure to impress.
Ingredients:
3 Unit Boneless Chicken Breasts halved
1/2 Teaspoon Lemon Pepper (Tones brand)
1/2 Teaspoon Italian Seasoning ; crushed
1/4 Teaspoon Salt (to taste)
1/4 Cup Butter melted
1/4 Cup Dry White Wine or sweet Marsala wine; (up to 5)
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. Bake at 400 F for 20-30 minutes or until no longer pink inside.
4. Remove from oven. Preheat broiler for 5 minutes.
5. Remove chicken from baking dish and set aside.
6. Add wine to baking dish, stirring and scraping browned bits from bottom of dish.
7. Return chicken to baking dish and broil 3-5 minutes or until browned.
8. Remove from oven and sprinkle chicken with parsley.
9. Let cool, cover and chill in refrigerator. Serve with pecan chutney.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, MSG, Poultry, Sulfites, Fructose Malabsorption allergies.
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