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CHUTNEY-SAUCED CHICKEN

Source of Recipe

Unknown


Recipe Introduction

Yield: 6 servings

List of Ingredients

Nonstick spray coating
6 small skinless, boneless chicken breast halves
1/2 cup cornflake crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1/4 teaspoon pepper
1 egg white
1/2 cup skim milk
1/2 cup chopped fresh mango, peach or pineapple
1/4 cup mango chutney
3 to 4 tablespoons orange juice or pineapple juice



Recipe

Spray a baking sheet with nonstick coating. Set aside. Rinse chicken; pat dry with paper towels. In a shallow dish stir together cornflake crumbs, Parmesan cheese, paprika, and pepper.

In another shallow dish lightly beat together egg white and milk. Dip each chicken breast half in milk mixture. Roll in crumb mixture until well coated. Place on prepared baking sheet. Bake in a 375 degree oven for 20 to 25 minutes or until chicken is tender and no longer pink.

Meanwhile, stir together the chopped fresh fruit and chutney. Stir in enough juice to make desired consistency. To serve, spoon fruit mixture over chicken.

Per Serving: 164 calories; 3g fat, 128mg sodium, 1g fiber, 13g carbohydrates, 20g protein; 51mg cholesterol