Saturday, September 18, 2010

Pear Chutney Chicken Breasts

Pear Chutney Chicken BreastAdapted from Norene's Healthy Kitchen

Printable Recipe

Hands-on time: 10 minutes
Roasting time: 20-25 minutes or until the internal temperature is 160°F/°70C
Serves 4

4 boneless, skinless chicken breasts
½ tsp powdered garlic
Salt & freshly ground black pepper
¼ - ½ tsp paprika
¾ cup Pear Chutney (or your favorite purchased chutney, Norene suggests apricot or peach)
2 tbsp lemon juice (½ small lemon) or apple cider balsamic vinegar
1 tbsp brown sugar
3 tbsp curry powder
1 tsp ground ginger

1. Preheat the oven to 400°F/200°C.

2. In a small bowl, combine the rest of the ingredients and mix well.

3. Place a large spoonful of the chutney mixture in the bottom of an ovenproof casserole. Place the chicken breasts in a single layer and spoon more chutney over the chicken.

4. Roast uncovered for 20-25 minutes. Test for doneness (cut into the chicken which should not be pink or use an instant read thermometer. The chicken is cooked when it reaches 160°F/°70C.

Heavenly served with mashed sweet potatoes and a quick stir fry of beet greens & onions.

No comments: