Taking a minute to remove the skin from chicken breasts is definitely worth the effort—it trims off about 80 percent of the fat. In this recipe, a lively curry, lime and chutney glaze replaces the skin and ensures a succulent result.
- 4 bone-in chicken breasts (2 1/2 to 3 pounds total), skinned and trimmed
- 1/4 teaspoon salt
- 5 teaspoons curry powder, divided
- 3 tablespoons prepared chutney, preferably Major Grey
- 2 tablespoons lime juice
Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray.
Season chicken on both sides with salt, then rub all over with 4 teaspoons curry powder. Place bone-side up in prepared dish.
Bake the chicken for 20 minutes. Meanwhile, combine chutney, lime juice and the remaining 1 teaspoon curry powder in a small bowl.
Turn the chicken pieces over and spoon the chutney mixture on top. Bake until no longer pink in the center, 15 to 20 minutes more. Serve, spooning pan juices over the chicken.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
232 calories; 3g total fat; 1g total saturated fat; 107mg cholesterol; 269mg sodium; 7g carbohydrates; 1g fiber; 43g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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