Low Fat Chutney Chicken

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!

• Ready In: 1 hr 45 mins
• Serves: 4-6

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

Directions

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