Chutney Chicken Breasts
|Whole chicken breasts||6 Large, boned|
|Seasoned salt||To Taste|
|Pepper seasoning||To Taste|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chutney||8 1⁄2 Ounce (1 Jar)|
About 2 1/2 hours before serving: Sprinkle chicken with seasoned salt and seasoned pepper.
In Dutch oven in hot butter, saute chicken quickly until golden; remove.
Preheat oven to 325°F.
To drippings in Dutch oven, add 2 1/2 cups water, chutney; bring to boil; return chicken.
Cover; bake 30 minutes.
Remove cover; bake, basting occasionally, 30 minutes or until chicken is fork-tender.
Remove to serving platter.
Mix cornstarch smooth with a little cold water; stir into sauce in Dutch oven; simmer until thickened.
Spoon over chicken.