Low Fat Chutney Chicken Recipes

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GRILLED CHICKEN WITH CHUTNEY



Grilled Chicken with Chutney image

My husband didn't like plums until he tasted them cooked with peaches, dried cranberries and spices in this robust chutney. It wakes up just about any kind of meat-chicken breasts to pork tenderloin. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

3 medium plums, chopped
2/3 cup sugar
1/2 cup white wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons dried cranberries
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 cups chopped peeled peaches
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 teaspoon minced seeded jalapeno pepper
6 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons olive oil
1 tablespoon Tex-Mex chili seasoning mix
Red leaf lettuce
Additional chopped jalapenos, optional

Steps:

  • For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature., Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired.

Nutrition Facts : Calories 346 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

LOW FAT CHUTNEY CHICKEN



Low Fat Chutney Chicken image

Inspired by the Internet, TRUE! Changed things to suit my tastes too! Wonderful combination of ingredients, SO easy to do! Look forward to my first review!

Provided by mickeydownunder

Categories     Chicken Breast

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 chicken breasts
1 1/2 teaspoons garlic salt
1/2 teaspoon Hungarian paprika
1/2 teaspoon black pepper
1 cup peach chutney
2 tablespoons lemon juice
1 1/2 tablespoons brown sugar
3 teaspoons curry powder
1 1/2 teaspoons ginger
cooking spray

Steps:

  • PREHEAT oven 180F/350C.
  • Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
  • COMBINE pepper, paprika and garlic salt.
  • PLACE chicken in a carresole dish sprayed with oil.
  • RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
  • NOTE: I used glass Pyrex 13 x 9 dish.
  • NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
  • COMBINE chutney, lemon juice, curry powder, givger and brown sugar
  • NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
  • POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
  • UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
  • ENJOY!

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