Chicken Breasts with Curry Chutney Butter

2
Megan Stewart

By
@GSMegan

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!

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Method:
Bake

Ingredients

  • 1 c
    very thinly sliced carrots
  • 1 c
    very thinly sliced zucchini
  • 4 tsp
    cold water
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 4
    boneless, skinless chicken breasts (5 oz each)
  • 1/2 c
    mango chutney (or peach)
  • 2 Tbsp
    butter
  • 1 Tbsp
    curry powder
  • 1/4 c
    chopped unsalted peanuts
  • 1 Tbsp
    flaked coconut

How to Make Chicken Breasts with Curry Chutney Butter

Step-by-Step

  1. Oven 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.
  2. Note: 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.

Printable Recipe Card

About Chicken Breasts with Curry Chutney Butter

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American




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