Indian-Style Chicken Breasts

Indian-Style Chicken Breasts
Servings: 6 Prep 10 mins Roast 400°F 25 mins


Mango Chutney Sauce:
  • 1 10 ounce jar mango chutney
  • 1/2 cup dark seedless raisins
  • 2 tablespoons vegetable oil
  • 3/4 teaspoon curry powder
  • 2 cloves garlic, finely chopped
  • 1/3 cup water
Chicken with Basmati Rice
  • 6 chicken breast halves (about 2-1/4 total), ribs in, without or with skin, halves cut in half crosswise
  • 2 cups uncooked basmati rice
  • 2 14 ounce cans chicken broth
  • 1/2 teaspoon salt
  • 1 10 ounce box frozen peas, thawed

Make It

1. Heat oven to 400 degrees F. Line 15 x 10-inch jelly-roll baking pan with aluminum foil. Coat foil with nonstick vegetable-oil cooking spray.

Mango Chutney Sauce:

2. In a food processor, combine the mango chutney, raisins, vegetable oil, curry powder, garlic and water. Process until smooth. Reserve half the chutney sauce to serve with the basmati rice.

Chicken with Basmati Rice:

3. Brush remaining chutney sauce over chicken pieces. Arrange chicken, meaty side up, on prepared baking sheet.

4. Roast the chicken in 400 degree F oven for 25 minutes or until the internal temperature registers 170 degrees F on an instant-read thermometer.

5. While chicken is roasting, in a medium-size saucepan, combine the rice, chicken broth and salt. Cook following the package directions. Stir in peas for the last 3 minutes of cooking.

6. Serve the chicken with the cooked rice and remaining mango chutney sauce on the side, if desired. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 674, Fat, total (g): 12, chol. (mg): 73, sat. fat (g): 3, carb. (g): 108, fiber (g): 9, pro. (g): 39, sodium (mg): 878, Percent Daily Values are based on a 2,000 calorie diet.