This speedy chicken dish is easy to prepare & cooks itself - giving you time to get on with other things !This is a very quick and easy dish which takes just a few minutes to throw together. You then just leave it cooking in the oven for around half an hour – which gives you time to get on with other things !
You can change the taste of the dish by swapping the mixed herbs for any other herbs (Tarragon or Oregano would work well) and by changing the chutney to something less fruity and more spicy. You could also substitute the chicken breasts for fillets of fish -the possibilities are endless !
If you prefer to cook your chicken breasts on the bone, simply adjust the cooking time accordingly -:
Speedy Chicken Breasts In A Chutney, Lemon & Herb Sauce
4 x Chicken breasts (skin and bones removed)
½ cup of Chutney (I used a fruity apricot chuntey)
1 tbsp Mixed Dried Herbs
3 tbsp Lemon Juice
Salt & Pepper to taste
In a bowl, mix the chutney, dried herbs and lemon juice together. Season the chicken breasts with the salt and pepper and place in an ovenproof dish. Pour the chutney sauce over the breasts and bake (uncovered) at 180’C/350’F/Gas Mark 4 for approximately 35 minutes. (To check if the chicken is done, pierce a breast at the thickest part – the juices should run clear.) Serve with boiled potatoes and salad or pasta and vegetables.
You can change the taste of the dish by swapping the mixed herbs for any other herbs (Tarragon or Oregano would work well) and by changing the chutney to something less fruity and more spicy. You could also substitute the chicken breasts for fillets of fish -the possibilities are endless !
If you prefer to cook your chicken breasts on the bone, simply adjust the cooking time accordingly -:
Speedy Chicken Breasts In A Chutney, Lemon & Herb Sauce
4 x Chicken breasts (skin and bones removed)
½ cup of Chutney (I used a fruity apricot chuntey)
1 tbsp Mixed Dried Herbs
3 tbsp Lemon Juice
Salt & Pepper to taste
In a bowl, mix the chutney, dried herbs and lemon juice together. Season the chicken breasts with the salt and pepper and place in an ovenproof dish. Pour the chutney sauce over the breasts and bake (uncovered) at 180’C/350’F/Gas Mark 4 for approximately 35 minutes. (To check if the chicken is done, pierce a breast at the thickest part – the juices should run clear.) Serve with boiled potatoes and salad or pasta and vegetables.
