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Chutney Chicken Breasts

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Ingredients
  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)
  Cornstarch 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Baked
Dish: 
Dry Curry
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
180 Minutes
Cook Time: 
30 Minutes
Ready In: 
210 Minutes
Servings: 
2

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