Recipe - Breast Of Chicken With Pecan Chutney

3 Whole boneless chicken
breasts (skin on), halved
One half teaspoon Lemon pepper
One half teaspoon Italian seasoning
One fourth teaspoon Salt
One fourth cup Butter; melted
One fourth cup Dry white wine
1 tablespoon Fresh parsley; chopped
Pecan Chutney

Season chicken breasts with lemon pepper, Italian seasoning and salt. Place
skinside up, in lightly oiled 13x9inch baking dish. Pour butter over the
chicken. Bake at 400 F for 2030 minutes or until no longer pink inside.
Remove from oven. Preheat broiler for 5 minutes. Remove chicken from baking
dish and set aside. Add wine to baking dish, stirring and scraping browned
bits from bottom of dish. Return chicken to baking dish and broil 35
minutes or until browned. Remove from oven and sprinkle chicken with
parsley. Let cool, cover and chill in refrigerator. Serve with pecan
chutney.

NOTES : Vancouver Sun 7/16/97 Origin: Manfred Scholermann of Rockwood
Adventures
Recipe by: Vancouver Sun 7/16/97 Posted to TNT Prodigy's Recipe Exchange
Newsletter by "Karen Deck" kdeck@island.net on Jul 24, 1997