chicken breasts with curry chutney butter
We made these often when we lived in Scotland, then when we moved home. Chutney and curry are flavors that go well together, so this packet meal is very tasty!
prep time
cook time
method
Bake
yield
4 serving(s)
Ingredients
- 1 cup very thinly sliced carrots
- 1 cup very thinly sliced zucchini
- 4 teaspoons cold water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 - boneless, skinless chicken breasts (5 oz each)
- 1/2 cup mango chutney (or peach)
- 2 tablespoons butter
- 1 tablespoon curry powder
- 1/4 cup chopped unsalted peanuts
- 1 tablespoon flaked coconut
How To Make chicken breasts with curry chutney butter
-
Step 1Oven to 500 degrees. Tear off four 14x12 sheets of regular weight foil. Lightly butter center of lower half of each sheet. Place one quarter of the carrot and zucchini slices on buttered portion of each foil sheet. Sprinkle each with 1 t cold water. Set a chicken breast half on vegetables in each packet; sprinkle with salt and pepper. Mix chutney, butter, and curry powder in a small bowl. Spoon over chicken, dividing equally. Sprinkle each with peanuts and coconut. Seal packets tightly. Place large baking sheet in the oven for 2 min. Bake packets on baking sheet in one layer and bake 10 min at 500 degrees. Serve immediately. -
Step 2Note: I have found that even at 500 degrees, unless you have VERY thin sliced veggies and pound chicken thin, it takes considerably longer than 10 min to get cooked through.
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