Chicken Cutlets with Saskatoon Chutney

½ cup flour

Preheat oven to 400°F. Put chicken breasts between wax paper and pound until ¼ inch thick. Season with salt and pepper then coat with flour. Dip in beaten egg and coat with crushed corn flakes.

Put chicken on a greased baking sheet and bake 15-20 minutes or until a thermometer inserted into the thickest piece reads 170°F. Serve immediately with Saskatoon Chutney.
 

Combine all ingredients in a sauce pan. Bring to a boil over medium heat, stirring frequently, and cook until the mixture is the consistency of runny jam (about 3-5 minutes). Remove from heat and cool completely.

If Saskatoon berries are not available, use blueberries.

From “Cookin’ with Chicken Volume 2”, Manitoba Chicken Producers, 2004. To order a copy of this booklet call 489- 4603. To download this booklet from the internet visit www.chicken.mb.ca

Serve with Darling Cellars Flamingo Bay Chenin Blanc/Sauvignon Blanc (South African white table wine) or Darling Cellars Flamingo Bay Cinsault/Cabernet Sauvignon (South African red table wine).

Makes 4 servings

Herbed Chicken Loaf

Preheat oven to 425°F.

Thoroughly mix ground chicken, bread crumbs, egg, basil, oregano, salt and pepper. On a greased baking sheet, shape mixture into a large patty, approximately 6-7 inches across and 1 ½ inches thick. Combine ketchup and Worchestershire sauce and spread over the patty. Bake for 35 – 45 minutes or until a thermometer inserted into the pie reads 175° F. Remove from the heat and let stand at room temperature for 10 minutes. Cut into 4 wedges and serve with garlic mashed potatoes and salad.

From “Cookin’ with Chicken Volume 2”, Manitoba Chicken Producers, 2004. To order a copy of this booklet call 489- 4603. To download this booklet from the internet visit www.chicken.mb.ca

Serve with Alta Vista Chardonnay/Torrontes (Argentinian white table wine) or Sol del Plata Malbec (Argentinian Red table wine) or Rickard's Red Beer.

Makes 4 servings