Baked Chicken Breasts With Mango Chutney Sauce |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Adapted from a Light Cooking Recipe. It's very simple, I serve with a green vegetable and basmati rice. Could easily be a dump chicken recipe although I havent tried. Ingredients:
3/4 cup mango chutney |
3/4 cup plain yogurt (2% or 1% is) |
2 1/2 tablespoons dijon mustard |
3 tablespoons fresh ginger, minced |
1 1/2 tablespoons all-purpose flour |
12 boneless skinless chicken breasts |
Directions:
1. Pre-heat oven to 375 degrees.
2. Combine chutney, yogurt, mustard, ginger and flour. Set aside.
3. Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
4. Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
5. Spoon any baking juices over top before serving.
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