ROASTED INDIAN-SPICED CHICKEN

Roasted Indian-Spiced Chicken image

The herbs and spices lend a somewhat exotic flavor to this Indian-spiced chicken dish that's ready in 30 minutes. The chutney adds a sweet and sour flavor.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

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Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1 tablespoon grated gingerroot
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup mango chutney

Steps:

Heat oven to 425°F. Line cookie sheet with foil. In shallow dish, mix cumin, coriander, salt, fennel, thyme, cinnamon and pepper.
Rub gingerroot on chicken, then coat chicken with spice mixture.
Spray 10-inch skillet with cooking spray; heat over medium heat. Add chicken; cook 2 to 3 minutes, turning once, until browned. Place chicken on cookie sheet.
Bake 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Serve chicken with chutney (snip any large pieces of chutney with kitchen scissors).

Nutrition Facts : Calories 210, Carbohydrate 11 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 10 g, TransFat 0 g