Chutney Chicken
Submitted by:The Core Diet
This dish balances a sweet and sour topping with the savory taste of chicken. Rather than your typical side dish of white rice, pair this with a green vegetable or salad for a full color palate.
Ingredients
- 3 whole skinless, boneless chicken breasts (double) or 6 single breasts
- salt, pepper, paprika for taste
- 1 1/2 tablespoons light butter (I use Land O' Lakes light w/ canola oil)
- 1 medium apple; cored and diced
- 1 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon thyme leaves
- 1/4 teaspoon ground ginger
- 1/4 cup mango chutney (look for sweet vs. hot)
- 1 11-ounce can mandarin oranges in light syrup
- 3/4 cup seedless red grapes
Instructions
1. Season chicken with salt, pepper and paprika. Arrange in 9x13 pan; dot with 1/2 tablespoon light butter.
2. Broil about 6 inches below heat until browned, 10-12 minutes.
3. Melt remaining light butter in pan over medium-high heat. Add apple, curry powder, thyme, cinnamon, ginger and chutney.
4. Drain 1/2 syrup from oranges into pan (reserve fruit for later); cook until slightly reduced.
5. Pour apple mixture over chicken; bake (uncovered) at 350*F 15 minutes. Top with oranges and grapes; bake 5-10 minutes longer, or until chicken is tender.
6. Place chicken on plate; pour juices on top.
Macronutrients
| Serving size | 1 breast (1/6 recipe) |
| Carbohydrates | 25 |
| Proteins | 28 |
| Fats | 3 |
