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Walnut Crust Chicken Breasts With Rhubarb Onion Chutney

chef.alexande's picture
Ingredients
For rhubarb onion chutney
  Yellow onion 1 Large, finely diced
  Diced rhubarb 4 Cup (64 tbs) (Fresh)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Minced ginger 2 Tablespoon
  Minced garlic 2 Tablespoon
  Madras curry powder 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Chopped mint 2 Tablespoon
For walnut crusted chicken breasts
  Boneless skinless chicken breasts 6 Pound, pounded 1/2 inch thick
  All purpose flour 1 Cup (16 tbs)
  Eggs 3
  Water 1⁄2 Cup (8 tbs)
  Coarsely ground walnuts 2 Cup (32 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. For the chutney, in a saucepan, add in all the ingriedients except the mint and allow it to boil over medium flame
2. Turn the heat down , stir constantly for half an hour until the onions an rhubarb become tender and the chutney is thick enough
3. Turn the heat off, allow it to cool and add mint
4. Take three one-cup sterilized canning jars, add the chutney in them, and store in the refrigerator or freezer; the chutney will, of course, last longer in the freezer
5. Now, prepare the chicken; season it with salt and pepper and run in the flour and shake off the excess of it
6. In a bowl, beat the eggs in water, dip the chicken in the egg mixture and rub in the walnuts
7. Preheat the oven at a temperature ranging between 250° - 300°F
8. In a large skillet, heat about half the oil over a mdeium flame
9. Add three of the chicken breasts to it and cook for five minutes or so till it attains a golden brown colour; keep in the preheated oven for a few minutes
10. Repeat the same with the rest of the chicken breasts

SERVING
11. In a serving plate, arrange the chicken breasts, serve with the rhubarb chutney and garnish with a few sprigs of mint

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Onion
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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