Melba's Jammin' > wrote in
:

>
> I thawed two boneless chicken breast halves and took the skin off.
>
> I dipped the nekkid and unseasoned breasts (cover your eyes,
> children) into lightly beaten egg white and then into Panko bread
> crumbs.
>
> I sprayed a non stick skillet with olive oil and browned the
> breasts, turning them a couple times. (I spritzed some more olive
> oil on them before turning again.)
>
> Then I mixed some of Bonnie Madre's peach preserves gift (maybe a
> tablespoon or two) with about 1/3 cup of Peach Apricot Chutney (a
> ribbon winner at last year's State Fair, thank you), smeared it on
> top of the two breasts in the skillet, covered the pan and let it
> continue to cook to warm the chutney. The whole cooking didn't take
> 10 minutes, I'll bet.
>
> I served it with brown rice with soy sauce and Butter Buds mixed in,
> some raw carrot sticks, and a mixed-greens salad.
>
> I thought it was great. Rob choked it down. :-)
> "How do you like it?"
> "It's fine."
> "Yeah? Why are you stuffing it in your cheeks?"
> I know the significance of the pocket gopher act. He doesn't like
> the chutney. Pity, because I've got another jar of it, I think.
>
> I'll prepare the breasts that way again, but may instead spread some
> salsa on top of at least his, if not mine.
>
> I put a picture on my website.

When I use panko I put a little mustard in the egg white...just a
thought.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.2, 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban