Low Fat Chicken Mango Chutney Macadamias Recipes

MANGO CHUTNEY CHICKEN

Steps:

• Preheat the oven to 350F.
• Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
• In a small bowl, all remaining ingredients and stir to thoroughly combine.
• Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
• Serve immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.

LOW FAT CORONATION CHICKEN

Steps:

• Finely dice first 4 ingredients.
• In bowl, mix rest of ingredients and combine with first 4 ingredients.
• NOTE: Can eat as is with a salad of rocket, feta and tomatoe of spread on 2 slices of wholemeal or wholegrain bread; can add alfalfa sprouts; can also add diced apricots.
• ENJOY!

MANGO CHUTNEY CHICKEN

Steps:

• In a nonstick skillet, lightly fry the chicken cubes on canola oil until ready. Careful not to overcook.
• Meanwhile, in a wok, add the mango chutney, and cook until it's slightly reduced, about 3min.
• Slowly add the onion soup mix until your desired taste.
• Add in the cooked chicken, and mix to coat.
• Serve immediately (we have it either over white rice or couscous).
• Variation: Use (unseasoned) chicken thighs, and bake them in the oven with the unreduced mixture of mango chutney and onion soup mix poured on top of the chicken on 375degF for 45-60min. You would need to cover for half the time, and uncover the other half until mixture is brownish and crunchy looking.

BAKED CHICKEN BREASTS WITH MANGO CHUTNEY SAUCE

Steps:

• Pre-heat oven to 375 degrees.
• Combine chutney, yogurt, mustard, ginger and flour. Set aside.
• Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
• Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
• Spoon any baking juices over top before serving.

LOW FAT CHUTNEY CHICKEN

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!