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Servings: 6 Servings


Ingredients

* 6 boneless, skinless chicken breast halves
* 1 cup flour
* 3/4 teaspoon salt
* 1/2 teaspoon pepper
* 3 eggs
* 1/2 cup milk
* 2 cups coarsely ground toasted pecans
* 1/2 cup canola oil
* 1 whole mint sprigs
* 1 whole lemon slices
* 1 red red jalapeno peppers


Instructions

In shallow dish, mix flour, salt and pepper. Add chicken and

dredge to coat. In another dish, beat eggs and stir in milk. In

another dish, place ground pecans. Dip chicken in egg mixture;

then dredge in pecans. In large frypan, place canola oil over

medium high heat. Add chicken, 3 pieces at a time, and cook for

about 6 minutes on each side until golden brown. Transfer chicken

to plate and keep warm while repeating cooking process with

remaining breasts. To serve, put 1/2 cup Sweet Potato Chutney on

each dish and place chicken next to it. Garnish with mint sprig,

lemon slices and red jalapeno peppers. Makes 6 servings.

Sweet Potato Chutney: In large saucepan over medium high heat,

place 1 large yellow onion, chopped; 4 cups peeled, diced sweet

potatoes; 1/4 cup champagne vinegar; 1/4 cup sugar; 1/3 cup dried

cranberries; 3 tablespoons chopped crystallized ginger; 4 cloves

garlic, minced; 1 tablespoons curry powder; and 1/2 easpoon sea

salt. Reduce heat to low and cook 30 minutes, stirring frequently.

Remove from heat and stir in 3 tablespoons minced mint.