Chicken Baked With Ketchup Sweet Chili Sauce And Mango Chutney Recipes

HOT AND CRUNCHY CHICKEN WITH MANGO CHUTNEY SAUCE

Steps:

• Combine all ingredients for Mango Chutney Sauce in a a mixing bowl and stir to blend. Refrigerate until ready to serve. Makes 1 1/3 cups.
• Preheat oven to 350.
• Beat eggs in a shallow bowl.
• Dip chicken breasts in egg then dredge in crushed corn flakes.
• Place butter in a skillet over medium heat. Add almonds, ginger, sambal sauce, cilantro if using, and sesame seeds. Cook until ingredients begin to sizzle. Reduce heat to low and place chicken breasts in pan on top of almond mixture and pressing down to be sure crunchy mixture adheres to chicken breasts. Cook 2 minutes. Slip a spatula under breasts and almond mixture. Remove breasts from pan, turning them over so crunch mixture is on top.
• Place breasts in baking dish and sprinkle with any crunch mixture left behind in skillet. Finish cooking in 350 oven for 10 minutes or until done (juice runs clear).
• Place chicken breast on cold sauce and then serve.
• This dinner is great with steamed rice and a salad.

BAKED CHICKEN BREASTS WITH MANGO CHUTNEY SAUCE

Steps:

• Pre-heat oven to 375 degrees.
• Combine chutney, yogurt, mustard, ginger and flour. Set aside.
• Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
• Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
• Spoon any baking juices over top before serving.