Ingredients:
Mango Chutney Sauce:
1 jar (10 oz) mango chutney.
1/2 cup dark seedless raisins.
2 Tbsp vegetable oil.
3/4 tsp curry powder.
2 cloves garlic, finely chopped.
1/3 cup water.
Chicken with Basmati Rice:
6 chicken breast halves (about 2 1/4 lbs) cut in half crosswise.
2 cups uncooked basmati rice
2 cans (14 oz each) chicken broth
1/2 tsp salt
1 box (10 oz) frozen peas, thawed
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Instructions:
1. Heat oven to 400?. Line 15 x 10-in jelly-rool baking pan with aluminum foil - coat foil with non-stick spray.
2. Mango Chutney Sauce: In a food processor, combine the mango chutney, raisins, vegetable oil curry powder, garlic and water. Process until smooth. Reserve half the chutney sauce to serve with the basmati rice.
3. Chicken with Basamati rice:
Brush the remaining chutney sauce over chicken pieces. Arrange chicken meaty side up on prepared baking pan.
4. Roast the chicken in 400? oven for 25 minutes.
5. While chicken is roasting, in a medium-size saucepan, combine the rice, chicken broth and salt. Cook following the package directions. Stir in peas for the last 3 minutes of cooking.
6. Serve the chicken with the mango chutney sauce on the side. |