Post by swedishcook on Oct 24, 2016 13:15:15 GMT -5
This was a big hit for us. I took the advice of a review suggesting that you double the sauce. Using a glass baking dish makes for easier cleanup afterwards.
Baked Chicken Breasts with Mango Chutney Sauce
1/3 cup mango chutney
1/3 cup 1,5% plain yogurt
1 Tbsp Dijon mustard
1 Tbsp minced ginger root
1 Tablespoon all-purpose flour
2 skinless, boneless chicken breasts
1. Preheat oven to 375°. In a small bowl, stir together chutney, yogurt, mustard, ginger, and flour. Sprinkle chicken lightly with salt and freshly ground black pepper. Arrange in single layer in small, glass baking dish; spoon chutney mixture over chicken.
2. Bake in 375° oven for 30-35 minutes or until chicken is no longer pink in center and mango mixture is slightly golden.
3. Remove from oven; let stand for 5 minutes. Spoon any baking juices over top before serving.
Makes 2 servings.
Adapted from www.food.com/recipe/baked-chicken-breasts-with-mango-chutney-sauce-114013
Baked Chicken Breasts with Mango Chutney Sauce
1/3 cup mango chutney
1/3 cup 1,5% plain yogurt
1 Tbsp Dijon mustard
1 Tbsp minced ginger root
1 Tablespoon all-purpose flour
2 skinless, boneless chicken breasts
1. Preheat oven to 375°. In a small bowl, stir together chutney, yogurt, mustard, ginger, and flour. Sprinkle chicken lightly with salt and freshly ground black pepper. Arrange in single layer in small, glass baking dish; spoon chutney mixture over chicken.
2. Bake in 375° oven for 30-35 minutes or until chicken is no longer pink in center and mango mixture is slightly golden.
3. Remove from oven; let stand for 5 minutes. Spoon any baking juices over top before serving.
Makes 2 servings.
Adapted from www.food.com/recipe/baked-chicken-breasts-with-mango-chutney-sauce-114013