Curried Chicken Breast Fillets with Chutney
Slightly spicy, tender chicken flavored with mango, peach, plum or cranberry chutney. Delicious served with minted couscous.
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: Makes 2 to 3 chicken breasts, 2 cups couscous
Ingredients
CHICKEN
1 teaspoon
curry powder
1/2 teaspoon
coarse ground salt
2 to 3
(14 ounces)
Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
1 tablespoon
olive oil
1/4 cup
chutney
COUSCOUS
1 cup
chicken broth
1 cup
couscous
2 tablespoons
chopped fresh mint leaves
Directions
- Sprinkle curry powder and salt over chicken breasts.
- In a large skillet, sauté chicken breasts in olive oil over medium-high heat, about 6 to 8 minutes per side, until done and pan juices run clear and there is no hint of pink in meat.
- During the last 3 minutes of cooking, add chutney, spooning it over and around the chicken breasts.
- Meanwhile, in a medium saucepan, bring chicken broth to a boil. Stir in couscous; let stand 5 minutes to absorb broth. Fluff with fork and stir in mint. Serve breasts with chutney and couscous.
Nutritional Information
3 Servings • Serving Size: 1 breast fillet, 2/3 cup couscous • PER SERVING • Calories 482 • % Calories from Fat 12 % • Total Fat 7 g • Saturated Fat 1 g • Cholesterol 83 mg • Sodium 931 mg • Total Carbohydrate 64 g • Dietary Fiber 3 g • Protein 41 g • Sugars 13 g • % DAILY VALUE • Vitamin A 1 % • Vitamin C 1 % • Calcium 2 % • Iron 11 % • DIETARY EXCHANGES • Starch/Bread 2 • Lean Meat 5 • Fruit 1 • Fat 1Substitutions/Variations
Any variety of chutney may be used.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.