Chutney Glazed Chicken Recipes

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.

PETE'S CHICKEN FILLETS WITH MANGO CHUTNEY GLAZE

Steps:

• Pound chicken lightly with mallet.
• Place in dish, add combined jam, chutney, mayo & lemon juice.
• Marinate several hours or overnight in fridge.
• BBQ until cooked through, basting frequently with glaze.
• If oven cooking, cook in moderate oven 160degC (325degF) for 20 - 25 minutes instead - don't put fillets too close together it will take longer.

ROAST CHICKEN WITH CHUTNEY, HONEY AND SOY GLAZE

Steps:

• In a blender, blend the chutney, soy sauce, honey, ginger, lemon zest, lemon juice and Tabasco until smooth.
• In a pan large enough to hold chicken pieces, pour marinade over chicken, cover and chill, for at least 6 hours or overnight.
• Arrange the chicken, skin side up, on a well-buttered rack over a roasting pan (or on bbq grill), reserving the marinade, and roast, in a preheated 400F (190C) oven, basting it 4 times with the reserved marinade, for 45 minutes to 1 hour, or until cooked through.