Baked Chicken Breasts With Little Spoon Mango Chutney

October 10, 2015 / Guest User

A really simple one, I eat it with steamed greens and potatoes. It would be great with brown rice or quinoa.

Prep time: 10. Cooking time: 25

180mg Little Spoon Mango Chutney

180ml plain yoghurt

1 tablespoon fresh ginger, finely grated

A squeeze of lime

1 tablespoon all-purpose flour

12 boneless skinless chicken breasts

DIRECTIONS

Pre-heat oven to 180 degrees C / Gas 4.

Combine chutney, yogurt, ginger and flour. Set aside.

If you have time, you can marinade the chicken in the mixture for 2 hours. The longer the better really. If not, it’ll still taste good, but perhaps not as divine!

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. Squeeze the lime over and spoon any baking juices over top before serving.

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