CHUTNEY-GLAZED CHICKEN
I like to garnish these grilled chicken breasts with fresh chives. They make a really delicious meal when serve with a tossed salad and dinner rolls. -Angie Ridgway of Fairfield, Nebraska
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place chicken meaty side down over drip pan and grill, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°, basting occasionally with chutney mixture.,
Nutrition Facts : Calories 243 calories, Fat 5g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 220mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
CHUTNEY GLAZED CHICKEN
A different and tasty way to serve chicken! I got this recipe from my sister, who got it from a local paper. Serving size below is varied - depends on your appetite!
Provided by MsKittyKat
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove skin from chicken.
- Mix flour with the G Washington Golden and garlic powder (set aside 1 tablespoon flour mixture).
- Coat chicken with flour and brown in butter.
- Place chicken in a baking pan.
- Stir reserved flour into the butter in the skillet.
- Slowly add water and stir over low heat until slightly thickened.
- Add chutney and stir until blended.
- Pour sauce over chicken.
- Cover with foil and bake at 325 degrees for 45 minutes.
- Remove cover and bake for 15 more minutes.
- Serve with rice or egg noodles.
CHUTNEY GLAZED CHICKEN
Number Of Ingredients 9
Steps:
- 1. In small bowl combine curry powder, cumin, salt and pepper. Pound chicken between two pieces of plastic wrap to 1/4-inch thickness. Rub both sides with curry mixture. Cover and refrigerate for 2 hours.2. Place chicken on rack of broiler pan. Broil 4- to 5-inches from heat for 4 to 6 minutes or until no longer pink, turning once. Cut chicken into bite-size pieces. 3. Cut up any large pieces of chutney. To serve, place mint leaves on crackers. Top each with chicken pieces and some chutney. Sprinkle with nuts.
Nutrition Facts : Nutritional Facts Serves
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