Breast Of Chicken with Pecan Chutney

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 13x9-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.