Best Low Fat Chicken Mango Chutney Macadamias Recipes

LOW FAT CHUTNEY CHICKEN

Low Fat Chutney Chicken image

Inspired by the Internet, TRUE! Changed things to suit my tastes too! Wonderful combination of ingredients, SO easy to do! Look forward to my first review!

Provided by mickeydownunder

Categories Chicken Breast

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 chicken breasts
1 1/2 teaspoons garlic salt
1/2 teaspoon Hungarian paprika
1/2 teaspoon black pepper
1 cup peach chutney
2 tablespoons lemon juice
1 1/2 tablespoons brown sugar
3 teaspoons curry powder
1 1/2 teaspoons ginger
cooking spray

Steps:

PREHEAT oven 180F/350C.
Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
COMBINE pepper, paprika and garlic salt.
PLACE chicken in a carresole dish sprayed with oil.
RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
NOTE: I used glass Pyrex 13 x 9 dish.
NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
COMBINE chutney, lemon juice, curry powder, givger and brown sugar
NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
ENJOY!

MANGO CHUTNEY-CHICKEN CURRY

Mango Chutney-Chicken Curry image

Mango chutney provides Indian flavor to your family's dinner! Enjoy this wonderful slow cooked chicken curry made with protein-packed chick peas - served with rice.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h35m

Yield 8

Number Of Ingredients 12

Ingredients

4 bone-in chicken breasts (about 2 1/2 lb), skin removed
1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped (1/2 cup)
2 1/2 cups water
2 tablespoons cornstarch
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
1 cup fresh sugar snap peas
1 cup uncooked regular long-grain rice

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion and bell pepper. In small bowl, mix 1/2 cup of the water, the cornstarch, curry powder, salt, pepper and chutney; pour into slow cooker.
Cover; cook on Low heat setting 6 to 7 hours.
Increase heat setting to High. Stir in peas. Cover; cook 20 to 30 minutes longer or until peas are crisp-tender. Meanwhile, cook rice in remaining 2 cups water as directed on package. Serve chicken mixture over rice.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 11 g, TransFat 0 g