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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Taken from 'The Complete Slim Cuisine' - Serves 4 : The ultimate dinner party dish, when you want to impress your guests. In fact you'll knock their socks off Ingredients:
4 chicken breasts, skinned but not boned |
2 large onions, cut in half and sliced into thin half-moons |
240 ml chicken stock |
2 mangoes, peeled and chopped |
4 tablespoons mango chutney |
salt and pepper |
1 pinch nutmeg |
1 lime (zest and juice) |
Directions:
1. Preheat oven to 350F/180C/Gas mark 4.
2. Saute chicken breasts skinned side down, in a non-stick pan, until lighly browned. set aside on a palte lined with paper towels. Blot well. Blot out any fat from the frying pan, but do not rub of any browned bits.
3. Put the onion and 90 ml stock in the pan. Cover and boil for 3-5 minutes. Uncover and stir, scraping up any browned bits in the pan. Stir in the mangoes, the chutney, and seasoning except the lime juice and zest. Simmer for 5 minutes.
4. Put the chicken, skinned side up, in a baking dish. Pour the mango mixture over the pieces. Cover and bake for 45 minutes or until the chicken is tender. Remove the chicken to a plate, cover loosely with foil and keep warm.
5. De-grease the pan juices. Puree them in the liquidize. Correct seasoning. Pour over and around the chicken and serve at once.
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