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Chutney-Glazed Chicken

April 1998, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.3 (3 votes)

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.


Chutney-Glazed Chicken Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 4 bone-in chicken breasts, (2 1/2-3 pounds total), skinned and trimmed
  • 1/4 teaspoon salt
  • 5 teaspoons curry powder, divided
  • 3 tablespoons prepared chutney, preferably Major Grey
  • 2 tablespoons lime juice

Preparation

  1. Preheat oven to 400°F. Coat a shallow baking dish with cooking spray.
  2. Season chicken on both sides with salt, then rub all over with 4 teaspoons curry powder. Place bone-side up in prepared dish.
  3. Bake the chicken for 20 minutes. Meanwhile, combine chutney, lime juice and the remaining 1 teaspoon curry powder in a small bowl.
  4. 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

Per serving: 232 calories; 3 g fat (1 g sat, 1 g mono); 107 mg cholesterol; 7 g carbohydrates; 4 g added sugars; 43 g protein; 1 g fiber; 269 mg sodium; 570 mg potassium.

Nutrition Bonus: Selenium (47% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit, 71/2 very lean meat


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Recipe Categories

Preparation/ Technique
Bake
Meal/Course
Dinner

Type of Dish
Main dish, poultry
Ethnic/Regional
American
Asian
Indian
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
4
Main Ingredient
Chicken

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