3 whole boneless chicken breasts (skin on) — halved
1/2 teaspoon lemon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup butter — melted
1/4 cup dry white wine
1 tablespoon fresh parsley — chopped
Pecan Chutney
Season chicken breasts with lemon pepper, Italian seasoning and salt. Place skin-side up, in lightly oiled 13×9-inch baking dish. Pour butter over the chicken. Bake at 400 F for 20-30 minutes or until no longer pink inside. Remove from oven. Preheat broiler for 5 minutes. Remove chicken from baking dish and set aside. Add wine to baking dish, stirring and scraping browned bits from bottom of dish. Return chicken to baking dish and broil 3-5 minutes or until browned. Remove from oven and sprinkle chicken with parsley. Let cool, cover and chill in refrigerator. Serve with pecan chutney.