Lemon Chutney Chicken Recipes

LEMON CHICKEN BREASTS

Lemon Chicken Breasts image

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

CHICKEN ROASTED WITH SOUR CREAM, LEMON JUICE AND MANGO CHUTNEY

Chicken Roasted With Sour Cream, Lemon Juice And Mango Chutney image

Provided by Amanda Hesser

Categories dinner, easy, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 whole boneless, skinless chicken breasts, cut in half, 4 ounces each
1/2 cup Hellmann's mayonnaise
1/2 cup sour cream
2 tablespoons Major Grey's mango chutney
1 teaspoon curry powder
Juice of 1 Meyer lemon or 1 regular lemon
Freshly ground black pepper

Steps:

Preheat the oven to 450 degrees. Lay the chicken flat in a medium roasting dish (either Pyrex or enamel). In a small bowl, whisk together the mayonnaise and sour cream. Add the chutney and curry powder and whisk until smooth. Add the lemon juice a little at a time and taste as you go. It should taste quite tangy. Stop when it is to your liking.
Spoon the sauce evenly over the chicken. Place in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven, season with freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 710, UnsaturatedFat 43 grams, Carbohydrate 19 grams, Fat 59 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 14 grams, TransFat 0 grams

LEMON CHUTNEY CHICKEN

Lemon Chutney Chicken image

Make and share this Lemon Chutney Chicken recipe from Food.com.

Provided by Wendys Kitchen

Categories Poultry

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 chicken pieces
1 cup chutney
2 tablespoons lemon juice
1 teaspoon curry
1 teaspoon ginger
1 tablespoon oil
1 tablespoon sugar

Steps:

Mix sauce ingredients together.
Pour over chicken.
Bake in 180 C oven for 1 hour.

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