Chutney Chicken

Submitted by:The Core Diet

This dish balances a sweet and sour topping with the savory taste of chicken.  Rather than your typical side dish of white rice, pair this with a green vegetable or salad for a full color palate. 


  • 3 whole skinless, boneless chicken breasts (double) or 6 single breasts
  • salt, pepper, paprika for taste
  • 1 1/2 tablespoons light butter (I use Land O' Lakes light w/ canola oil)
  • 1 medium apple; cored and diced
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon thyme leaves
  • 1/4 teaspoon ground ginger
  • 1/4 cup mango chutney (look for sweet vs. hot)
  • 1 11-ounce can mandarin oranges in light syrup
  • 3/4 cup seedless red grapes



1. Season chicken with salt, pepper and paprika.  Arrange in 9x13 pan; dot with 1/2 tablespoon light butter.

2. Broil about 6 inches below heat until browned, 10-12 minutes.

3. Melt remaining light butter in pan over medium-high heat. Add apple, curry powder, thyme, cinnamon, ginger and chutney.

4. Drain 1/2 syrup from oranges into pan (reserve fruit for later); cook until slightly reduced.

5. Pour apple mixture over chicken; bake (uncovered) at 350*F 15 minutes. Top with oranges and grapes; bake 5-10 minutes longer, or until chicken is tender.

6. Place chicken on plate; pour juices on top.


Serving size1 breast (1/6 recipe)

Not ready to purchase?  Grab a discount or trial offer with us!  Just fill out the form below and we'll send you the details to take advantage NOW.