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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a delicious recipe I've adapted from Annabel Karmel's book for children which originally was made with apricot. IAs I had some homemade pineapple jam I tried it with this and it is one of my families favourite dishes. We usually serve it with creamed potatoes and green vegetables. Ingredients:
4 chicken fillets, with skin removed |
1 tablespoon pineapple jam |
1 tablespoon mango chutney |
3 tablespoons mayonnaise |
1 teaspoon worcestershire sauce |
1 tablespoon lime juice |
Directions:
1. Place chicken fillets in an ovenproof dish.
2. Mix jam, chutney, mayonnaise, worcestershire sauce and lime in a bowl.
3. Pour over the chicken and cover with foil.
4. Bake in a pre heated oven at 350 farenheit (180 celsius) for aproximately 40 minutes.
5. Serve with creamed potatoes and green vegetables.
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