French

Lavender crusted Chicken with Bluberry Chutney is for Dinner.

Lavender crusted Chicken with Bluberry Chutney takes 30 minutes to prepare.

Lavender crusted Chicken with Bluberry Chutney takes 30 minutes to cook.

Lavender crusted Chicken with Bluberry Chutney makes 7 servings.

The ingredients for Lavender crusted Chicken with Bluberry Chutney are:

boneless skinless chicken breast

Crust:
2 tsp lavender
1 cup breadcrumbs
1 tsp thyme

Chutney:
1/2 cup rice vinegar
1/2 medium onion chopped
1/4 cup sugar
salt to taste
2 cups bluberries

side dish:
rice

Here is how you make Lavender crusted Chicken with Bluberry Chutney:

Cut chicken into strips and soaked in a cup of plain yogurt for at least 20 min.Chutney: Put vinegar, sugar, onion and salt into a sauce pan, bring to a boil. Reduce to a simmer and let the liquid reduce to 1/4 cup (about 20 min) then add bluberries Chicken: Heat a frying pan with some oil (enough to coat the bottom of the pan).Let any excess yogurt drip off then coat in the crust mixture place into a heated fry pan continue this with all the chicken, once browned on one side flip!Serve the bluberrie chutney over the chicken with rice on the side yummmm!Serving Size: 7 servingsNumber of Servings: 7Recipe submitted by SparkPeople user LEAHCHASE.

The nutritional information for Lavender crusted Chicken with Bluberry Chutney is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 261.2

• Total Fat: 2.2 g
• Cholesterol: 58.6 mg
• Sodium: 613.2 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 2.2 g
• Protein: 26.3 g

Lavender crusted Chicken with Bluberry Chutney is French cuisine.