CHUTNEY CHICKEN
A South African chutney recipe. Serve with rice and a green salad if desired. Divine!
Provided by Sharon Plett
Categories World Cuisine Recipes African
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
- Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g
CHUTNEY-GLAZED CHICKEN
I like to garnish these grilled chicken breasts with fresh chives. They make a really delicious meal when serve with a tossed salad and dinner rolls. -Angie Ridgway of Fairfield, Nebraska
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place chicken meaty side down over drip pan and grill, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°, basting occasionally with chutney mixture.,
Nutrition Facts : Calories 243 calories, Fat 5g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 220mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
CHUTNEY GLAZED CHICKEN
A different and tasty way to serve chicken! I got this recipe from my sister, who got it from a local paper. Serving size below is varied - depends on your appetite!
Provided by MsKittyKat
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove skin from chicken.
- Mix flour with the G Washington Golden and garlic powder (set aside 1 tablespoon flour mixture).
- Coat chicken with flour and brown in butter.
- Place chicken in a baking pan.
- Stir reserved flour into the butter in the skillet.
- Slowly add water and stir over low heat until slightly thickened.
- Add chutney and stir until blended.
- Pour sauce over chicken.
- Cover with foil and bake at 325 degrees for 45 minutes.
- Remove cover and bake for 15 more minutes.
- Serve with rice or egg noodles.
BROILED CHICKEN BREASTS WITH CHUTNEY-LIME GLAZE AND BROCCOLI SLAW
This convenient recipe makes getting two meal on the table a snap.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes Asian Indian
Yield 6
Number Of Ingredients 13
Steps:
- Adjust oven rack to position closest to broiler element, and turn on high. Mix coriander, a generous sprinkling of salt and the chutney in a medium bowl, then add chicken breasts (and tenderloins), and toss to coat with sauce. Place chicken, skinned side up, on a wire rack set over a foiled-lined pan; broil without turning until chicken is cooked through and spotty brown, about 8 minutes.
- While chicken breasts cook, whisk limeade concentrate (no need to thaw) with pepper flakes and ginger, and then whisk in oil. Place broccoli slaw, green onions, carrot and cilantro in a clean medium-sized bowl and add dressing; toss to coat.
- Remove chicken and transfer to serving platter. Squeeze lime juice over chicken to taste, and serve with slaw.
- For lunch, pack chicken and slaw in separate leakproof containers. Warm chicken in microwave, or serve the chicken and slaw at room temperature.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 26.5 g, Cholesterol 85.6 mg, Fat 7.8 g, Fiber 3.9 g, Protein 32.7 g, SaturatedFat 1.6 g, Sodium 129.3 mg, Sugar 20.5 g
CHUTNEY GLAZED CHICKEN
Number Of Ingredients 9
Steps:
- 1. In small bowl combine curry powder, cumin, salt and pepper. Pound chicken between two pieces of plastic wrap to 1/4-inch thickness. Rub both sides with curry mixture. Cover and refrigerate for 2 hours.2. Place chicken on rack of broiler pan. Broil 4- to 5-inches from heat for 4 to 6 minutes or until no longer pink, turning once. Cut chicken into bite-size pieces. 3. Cut up any large pieces of chutney. To serve, place mint leaves on crackers. Top each with chicken pieces and some chutney. Sprinkle with nuts.
Nutrition Facts : Nutritional Facts Serves
CHUTNEY-GLAZED CARROTS
Carrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine., Cook, covered, on low 4-5 hours or until carrots are tender. Stir before serving.
Nutrition Facts : Calories 183 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 714mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 3g fiber), Protein 1g protein.
PETE'S CHICKEN FILLETS WITH MANGO CHUTNEY GLAZE
This is one of my brother-in-law, Peter's favourite bbq recipes. I have cooked this in the oven and it is equally successful.
Provided by Ninna
Categories Chicken Breast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Pound chicken lightly with mallet.
- Place in dish, add combined jam, chutney, mayo & lemon juice.
- Marinate several hours or overnight in fridge.
- BBQ until cooked through, basting frequently with glaze.
- If oven cooking, cook in moderate oven 160degC (325degF) for 20 - 25 minutes instead - don't put fillets too close together it will take longer.
Nutrition Facts : Calories 77.2, Fat 6.6, SaturatedFat 1, Cholesterol 7, Sodium 188.7, Carbohydrate 4.4, Fiber 0.1, Sugar 2.3, Protein 0.2
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