Low Fat Chutney Chicken

READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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