Low Fat Chutney Chicken Recipes

LOW FAT CHUTNEY CHICKEN

Steps:

• PREHEAT oven 180F/350C.
• Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
• COMBINE pepper, paprika and garlic salt.
• PLACE chicken in a carresole dish sprayed with oil.
• RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
• NOTE: I used glass Pyrex 13 x 9 dish.
• NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
• COMBINE chutney, lemon juice, curry powder, givger and brown sugar
• NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
• POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
• UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
• ENJOY!

LOW FAT CHICKEN TANDOORI CHUTNEY & BANANA PIZZA

Steps:

• Cut chicken into slices; place in ziploc bag to marinate overnight.
• Combine 1st 7 ingredients; combine with chicken in ziplock bag.
• NOTE: Omitted salt from recipe suggested; feel free to add 1/4 teaspoons.
• On wholegrain tortilla, spread chutney as a base, sliced chicken, banana sliced thinly, handful of rocket, crumbled feta and top with coriander.
• On flat tray lined with al foil, place pizza into oven for about 10 - 12 minutes until feta turns light brown.
• ENJOY!
• NOTE: You will not use 150g of sliced chicken on one tortilla; can use up to 450 g of sliced chicken re the marinade.
• NOTE: I used vanilla no fat yogurt for extra taste and smoked hungarian paprika as well as HOT Bengal chutney (store bought).