- Yield
- 6 people
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
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:
- 4
Brush the remaining chutney sauce over chicken pieces. Arrange chicken meaty side up on prepared baking pan.
- 5
Roast the chicken in 400? oven for 25 minutes.
- 6
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.
- 7
Serve the chicken with the mango chutney sauce on the side.