Directions:
- PREHEAT oven 180F/350C.
- Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
- COMBINE pepper, paprika and garlic salt.
- PLACE chicken in a carresole dish sprayed with oil.
- RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
- NOTE: I used glass Pyrex 13 x 9 dish.
- NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
- COMBINE chutney, lemon juice, curry powder, givger and brown sugar
- NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
- POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
- UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
- ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.9 Kcal (339 kJ) | ||
| Calories from fat | 8.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 1% | |
|---|---|---|---|
| Cholesterol | 2.05mg | 1% | |
| Sodium | 151.69mg | 6% | |
| Potassium | 39.18mg | 1% | |
| Total Carbs | 20.26g | 7% | |
| Sugars | 15.85g | 63% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 15.5mg | 26% | |
| Iron | 0.4mg | 2% | |
| Calcium | 9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 145.01 Kcal (607 kJ) | ||
| Calories from fat | 15.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 1% | |
|---|---|---|---|
| Cholesterol | 3.67mg | 1% | |
| Sodium | 271.91mg | 6% | |
| Potassium | 70.24mg | 1% | |
| Total Carbs | 36.31g | 7% | |
| Sugars | 28.41g | 63% | |
| Dietary Fiber | 0.79g | 2% | |
| Protein | 1.64g | 2% | |
| Vitamin C | 27.8mg | 26% | |
| Iron | 0.7mg | 2% | |
| Calcium | 16.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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