Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

We sprinkle the salt directly on the poultry before cooking so it's not lost in the flour used for dredging. A little salt heightens flavors in the spicy-sweet chutney.

Jaime Harder
Recipe by Cooking Light October 2008

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and about 1/3 cup chutney)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare chicken, place flour in a shallow dish. Sprinkle chicken evenly with 1/4 teaspoon kosher salt; dredge chicken in flour. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes on each side or until chicken is done and lightly browned. Remove from pan; keep warm. Wipe pan with a paper towel.

    Advertisement
  • To prepare chutney, heat 1 teaspoon olive oil in pan over medium-high heat; add onion, ginger, and garlic to pan. Cook 4 minutes or just until tender. Add tomato and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and cook 6 minutes or until slightly thickened. Serve chutney with chicken.

Nutrition Facts

243 calories; calories from fat 30%; fat 8.1g; saturated fat 1.5g; mono fat 4.3g; poly fat 1.2g; protein 30.6g; carbohydrates 11g; fiber 2.3g; cholesterol 76mg; iron 1.9mg; sodium 352mg; calcium 41mg.
Advertisement
Advertisement