Using a grill pan scores the chicken nicely, but cooking it in a skillet also works. You can substitute fresh or frozen peaches, plums, or nectarines for the mango in the chutney. Look for jars of mango in the refrigerated section of your grocery store's produce department.

Katherine Cobbs
Recipe by Cooking Light April 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and about 1/2 cup chutney)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare chutney, combine first 7 ingredients in a saucepan, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring mixture occasionally.

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  • To prepare chicken, combine the soy sauce, juice, curry, and chicken in a zip-top plastic bag; seal and shake. Marinate in refrigerator 10 minutes, turning once. Heat a grill pan coated with cooking spray over medium-high heat.

  • Remove chicken from bag; discard marinade. Add chicken to pan; cook 5 minutes on each side or until chicken is done. Serve with chutney. Garnish with a lime wedge, if desired.

Nutrition Facts

257 calories; calories from fat 7%; fat 1.9g; saturated fat 0.5g; mono fat 0.5g; poly fat 0.4g; protein 29.6g; carbohydrates 30.6g; fiber 2.8g; cholesterol 68mg; iron 1.7mg; sodium 880mg; calcium 35mg.
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