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This is really yummy. Definitely not low-fat, but a lot of the sauce stays in the pan, so it's not too bad. Great with rice or couscous. This says it bakes in 15m, but I found that it took closer to 25m -- next time I make it, I will pound the chicken before baking.
Chicken Roasted with Sour Cream, Lemon Juice, and Mango Chutney
4 boneless, skinless chicken breast halves
1/2 c. mayonnaise (preferably Hellman's)
1/2 c. sour cream
2 T Major Grey's mango chutney
1 tsp curry powder
Juice of 1 lemon
Pepper
1. Preheat oven to 450 degrees. Lay the chicken flat in the roasting dish (pyrex or enamel) that's large enough to fit the pieces in one layer. Whisk together the mayonnaise and sour cream. Drop in the chutney and curry powder and keep whisking until smooth. Add the lemon juice a little at a time and taste as you go. It should be quite tangy.
2. Sppon the sauce over the chicken. Place in the oven and roast until just cooked through, about 15 min. After you take it out of the oven, grind pepper over the top.
From Cooking for Mr. Latte by Amanda Hesser (recipe adapted from Fifteen Minute Meals)
Chicken Roasted with Sour Cream, Lemon Juice, and Mango Chutney
4 boneless, skinless chicken breast halves
1/2 c. mayonnaise (preferably Hellman's)
1/2 c. sour cream
2 T Major Grey's mango chutney
1 tsp curry powder
Juice of 1 lemon
Pepper
1. Preheat oven to 450 degrees. Lay the chicken flat in the roasting dish (pyrex or enamel) that's large enough to fit the pieces in one layer. Whisk together the mayonnaise and sour cream. Drop in the chutney and curry powder and keep whisking until smooth. Add the lemon juice a little at a time and taste as you go. It should be quite tangy.
2. Sppon the sauce over the chicken. Place in the oven and roast until just cooked through, about 15 min. After you take it out of the oven, grind pepper over the top.
From Cooking for Mr. Latte by Amanda Hesser (recipe adapted from Fifteen Minute Meals)
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