Taking a minute to remove the skin from chicken breasts is definitely worth the effort--it trims off about 80% of the fat. In this recipe, a lively curry, lime and chutney glaze replaces the skin and ensures a succulent result.

EatingWell Test Kitchen
Source: EatingWell Magazine, April 1998
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray.

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  • Season chicken on both sides with salt, then rub all over with 4 teaspoons curry powder. Place bone-side up in prepared dish.

  • Bake the chicken for 20 minutes. Meanwhile, combine chutney, lime juice and the remaining 1 teaspoon curry powder in a small bowl.

  • Turn the chicken pieces over and spoon the chutney mixture on top. Bake until no longer pink in the center, 15 to 20 minutes more. Serve, spooning pan juices over the chicken.

Nutrition Facts

251 calories; protein 42g 84% DV; carbohydrates 7.1g 2% DV; exchange other carbs 0.5; dietary fiber 1.6g 7% DV; sugars 4.7g; fat 5.3g 8% DV; saturated fat 1.1g 6% DV; cholesterol 134.5mg 45% DV; vitamin a iu 131.6IU 3% DV; vitamin c 5.2mg 9% DV; folate 20.4mcg 5% DV; calcium 27.5mg 3% DV; iron 1.3mg 7% DV; magnesium 62.1mg 22% DV; potassium 705.8mg 20% DV; sodium 232.2mg 9% DV; thiamin 0.2mg 19% DV; added sugar 4g.