Breaded Chicken with Pear Chutney
Reflux Friendly Cooking is a weekly feature full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family! Each week I'll provide a simple menu that is designed for easy digestion. I'll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!
Breaded Chicken with Pear Chutney. The idea for this dish started with chicken marsala. I hope this new dish provides a reflux friendly substitute for you and your family.
- Cooking spray
- 3 chicken breasts
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3/4 cup milk (rice milk works great)
- 1 cup bread crumbs (I crumbled a whole bun made of tapioca flour)
- 3 pears, chopped
- 1 Tbs. butter
- 1/2 inch fresh ginger root, peeled and grated
- 2 Tbs. cider vinegar
- 2 Tbs. brown sugar
- 1/2 cup chopped pecan, toasted lightly
Directions for chicken: Spray a large baking dish with cooking spray (you may need two baking dishes depending on the size of the chicken breasts). Set up a dredging station. In one shallow dish, pour the milk. In another dish combine the breadcrumbs, salt, and pepper. On a cutting board and using a sharp knife, open each chicken breast like a book and flatten it out. (You can also pound the chicken to the desired thickness, but this method seems to be less dry when cooked). Dip the chicken breasts first in the milk and then coat with the breadcrumbs. Place each piece in the baking dish. Cover with foil and bake on 350 degrees for about 30 minutes (the goal is to bake through without drying the chicken out - this will depend on the thickness of the pieces). Remove the foil for the last five minutes of cooking to brown slightly.
Directions for chutney: Over medium high heat, melt the butter. Add the pears and ginger. Cook for about 3 minutes. Add the brown sugar, vinegar, and pecans. Turn off the heat. Spoon the warm pears onto the chicken just before serving.