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Tandoori Chicken and Chutney

Serves: 4
Total Calories: 156

Ingredients

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1/2 cup mango chutney
hot cooked basmati rice, if desired
Spicy Yogurt Marinade:
1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons grated ginger root
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground red pepper flakes
1/8 teaspoon ground cloves

Directions:

Prepare Spicy Yogurt Marinade. Place chicken in shallow glass or plastic dish. Pour yogurt mixture over chicken. Cover and refrigerate 1 hour.
Cook chicken and yogurt mixture in 12-inch skillet over medium-high heat 15 to 20 minutes, turning chicken once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Top with chutney. Serve with rice.

1 Serving: Calories 160 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 75mg Sodium 380mg Carbohydrate 3g (Dietary Fiber 0g) Protein 28g
% Daily Value: Vitamin A 2% Vitamin C 0% Calcium 6% Iron 6%
Diet Exchanges: 4 Very Lean Meat
Spicy Yogurt Marinade
1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons grated gingerroot
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cloves
Mix all ingredients.

Betty's Tip
Entertain your friends with this typical northern Indian meal by
serving with traditional condiments, such as coconut, raisins, peanuts and chopped hard-cooked egg. You can find mango chutney in the condiment or ethnic food aisle of your supermarket.

Nutritional Facts:

Serves: 4
Total Calories: 156
Calories from Fat: 35

This Tandoori Chicken and Chutney recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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