Baked Chicken Breasts with Mango Chutney Sauce Recipe
2021-07-21- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
327 -
Carbohydrates
32 g -
Cholesterol
14 mg -
Fat
8 g -
Fiber
3.3 g -
Protein
54 g -
Saturated Fat
3.6 g -
Serving Size
1 -
Sodium
200 mg -
Sugar
9.0 g -
Trans Fat
0.0 g -
Unsaturated Fat
1.9 g -
Potassium
130 mg
Baked chicken breasts with mango chutney sauce recipe.
Chicken breasts with mango chutney sauce baked in an oven. Very easy and delicious! One of the best ways to cook the chicken is to subject it to the dry heat of an oven.
You can speed up the cooking process by dotting the surface with knobs of butter, a few drops of oil, fresh breadcrumbs, sliced or grated cheese, or even several ingredients at once. Foods that are already in a sauce will become completely colored in cooking.
Some dishes that are already partially cooked can simply be run briefly under the broiler. If the food browns before the cooking are finished, cover it with aluminum foil until done.
Baked Chicken Breasts with Mango Chutney Sauce Recipe
Ingredients
- 1/3 cup (80 ml) mango chutney
- 1/3 cup (80 ml) 1% or 2% plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon minced ginger
- 2 tablespoons all-purpose flour
- 2 pounds (960 g) skinless chicken breasts
Method
Step 1
In a small bowl, stir together chutney, yogurt, mustard, ginger, and flour. Arrange chicken breasts, bone side down, in a single layer in baking dish; spoon chutney mixture over chicken.
Step 2
Bake, uncovered, at 350°F(180°C) oven for 45 minutes or until chicken breasts is no longer pink in the center. Remove from oven; let stand for 5 minutes.
Step 3
Spoon any baking juices over top before serving. Make ahead: Through step 1, cover and refrigerate for up to 3 hours.
