Low Fat Chutney Chicken – a delicious recipe with chicken breasts, garlic salt, paprika, black pepper, chutney, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
PREHEAT oven 180F/350C.
2
Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
3
COMBINE pepper, paprika and garlic salt.
4
PLACE chicken in a carresole dish sprayed with oil.
5
RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
6
NOTE: I used glass Pyrex 13 x 9 dish.
7
NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
8
COMBINE chutney, lemon juice, curry powder, givger and brown sugar
9
NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
10
POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
11
UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
12
ENJOY!
112
kcal
Calories
2
g
Fat
8
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 chicken breasts, 1 1/2 teaspoons garlic salt, 1/2 teaspoon Hungarian paprika, 1/2 teaspoon black pepper, and more.
Yes, Low Fat Chutney Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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