Cranberry Chutney Chicken
Make the chutney ahead of time for another terrific “MPM Dinner in a Flash!” This chicken dish is so flavorful, all you will need to complete your meal is steamed brown rice or whole wheat or brown rice couscous and a veggie of your choice.
Ingredients
- 1 recipe Apple-Pear Cranberry Chutney
- 8 about 5 ounces each boneless skinless chicken breasts
- Olive oil spray
Instructions
- Prepare one recipe of Apple-Pear Cranberry Chutney. (To save time, prepare chutney earlier in the day or the day before.)
- Preheat oven to 350 degrees F. Lightly coat (2) 9 x 13-inch baking pans with olive oil spray. Arrange chicken breasts in pans.
- Top each pan of chicken with equal amounts of chutney, covering chicken completely.
- Cover; bake for about 45 minutes, spooning juices over chicken occasionally. Chicken is done when juices run clear when pricked with a fork (and/or internal temperature of chicken reaches 170 degrees F.)
Notes
Make Ahead and Storage Tips: chutney may be prepared up to 4 days ahead. Cover and refrigerate. Chicken may be prepared up to 2 days ahead; cover and refrigerate until baking time. Reheat leftover baked chicken in a 325 degrees F oven for 15 to 20 minutes or until heated through. Chicken may be frozen for up to 4 months.
Leftover Cranberry Chutney Chicken is quite delicious served cold on top of a salad. Another easy chicken dish you may like is Apricot-Dijon Glazed Chicken.
