Equipment
- plastic wrap
Ingredients
- 2 large Chicken breast boneless skinless butterflied see notes
- 1 cup Seasoned bread crumbs
- 1/4 cup Avocado oil
- Fresh parsley garnish
- 4 wedges Lemon garnish
- 4 slices Crusty bread toasted or bread of your choice
Tomato Apple Chutney
- 1 tsp Extra-virgin olive oil
- 2 cloves Garlic sliced thin
- 1 cup Grape tomatoes halved
- 1/4 cup Kalamata olives halved
- 1 Apple sliced thin
- 1 tbsp Honey
Instructions
- Place a piece of plastic wrap over the butterflied chicken and gently pound them to 1/4 inch thickness using a mallet, rolling pin, or a pan.
- Season the chicken on both sides with salt and pepper. Coat well with the breadcrumbs using your hands to pack them on tight.
- For the chutney: heat a saucepan over medium heat. Once hot add the oil and garlic, saute until golden brown, then add the tomatoes, olives, and apples. Saute for 2 minutes, then turn the heat down to a low simmer. Add the honey. Season with salt and pepper. Let the mixture cook down until it is soft, stirring occasionally. Once soft taste and adjust the seasoning if needed.
- Heat a large sauté pan over medium heat. Once hot add the avocado oil and fry the chicken on both sides to golden brown to an internal temperature of 160 degrees using a thermometer. Then place on paper towels to drain excess grease and season with a pinch of salt. (Because they are pounded thin, they should only take a few minutes on each side).
- Spoon the chutney over the chicken. Garnish with parsley and lemon wedge. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts evenly through the middle (carefully) all the way in half.Â
Nutrition
Calories: 396kcal | Carbohydrates: 50g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 812mg | Potassium: 676mg | Fiber: 4g | Sugar: 13g | Vitamin A: 460IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 3mg
Chicken Tomato Apple Chutney
Equipment
- plastic wrap
Ingredients
- 2 large Chicken breast boneless skinless butterflied see notes
- 1 cup Seasoned bread crumbs
- 1/4 cup Avocado oil
- Fresh parsley garnish
- 4 wedges Lemon garnish
- 4 slices Crusty bread toasted or bread of your choice
Tomato Apple Chutney
- 1 tsp Extra-virgin olive oil
- 2 cloves Garlic sliced thin
- 1 cup Grape tomatoes halved
- 1/4 cup Kalamata olives halved
- 1 Apple sliced thin
- 1 tbsp Honey
Instructions
- Place a piece of plastic wrap over the butterflied chicken and gently pound them to 1/4 inch thickness using a mallet, rolling pin, or a pan.
- Season the chicken on both sides with salt and pepper. Coat well with the breadcrumbs using your hands to pack them on tight.
- For the chutney: heat a saucepan over medium heat. Once hot add the oil and garlic, saute until golden brown, then add the tomatoes, olives, and apples. Saute for 2 minutes, then turn the heat down to a low simmer. Add the honey. Season with salt and pepper. Let the mixture cook down until it is soft, stirring occasionally. Once soft taste and adjust the seasoning if needed.
- Heat a large sauté pan over medium heat. Once hot add the avocado oil and fry the chicken on both sides to golden brown to an internal temperature of 160 degrees using a thermometer. Then place on paper towels to drain excess grease and season with a pinch of salt. (Because they are pounded thin, they should only take a few minutes on each side).
- Spoon the chutney over the chicken. Garnish with parsley and lemon wedge. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts evenly through the middle (carefully) all the way in half.Â
Nutrition
Calories: 396kcalCarbohydrates: 50gProtein: 32gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 73mgSodium: 812mgPotassium: 676mgFiber: 4gSugar: 13gVitamin A: 460IUVitamin C: 10mgCalcium: 87mgIron: 3mg
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