Chicken Roasted With Sour Cream Lemon Juice And Mango Chutney Food

CHICKEN ROASTED WITH SOUR CREAM, LEMON JUICE AND MANGO CHUTNEY

Steps:

• Preheat the oven to 450 degrees. Lay the chicken flat in a medium roasting dish (either Pyrex or enamel). In a small bowl, whisk together the mayonnaise and sour cream. Add the chutney and curry powder and whisk until smooth. Add the lemon juice a little at a time and taste as you go. It should taste quite tangy. Stop when it is to your liking.
• Spoon the sauce evenly over the chicken. Place in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven, season with freshly ground black pepper and serve.

CHICKEN ROASTED WITH SOUR CREAM, LEMON JUICE, AND MANGO CHUTNEY

Steps:

• 1. Heat oven to 450. Lay chicken in a medium baking dish. 2. Whisk together the mayonnaise and sour cream. Add the chutney and curry powder and whisk. Add the lemon juice a little at a time until tastes to your liking...it should taste quite tangy. 3. Spoon the sauce evenly over the chicken. Place in the oven and roast until the chicken is just cooked through, about 15 minutes. Season with pepper and serve. Serve with sauteed potatoes with parsley (page 283) and a vegetable.

BAKED CHICKEN BREASTS WITH MANGO CHUTNEY SAUCE

Steps:

• Pre-heat oven to 375 degrees.
• Combine chutney, yogurt, mustard, ginger and flour. Set aside.
• Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
• Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
• Spoon any baking juices over top before serving.