Ingredients for Baked Chicken Breasts With Mango Chutney Sauce
- Mango Chutney
- Plain Yogurt
- Dijon Mustard
- Fresh Ginger
- All Purpose Flour
- Boneless Skinless Chicken Breasts
How to Make Baked Chicken Breasts With Mango Chutney Sauce
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 1/2 cup mango chutney, 1/4 cup plain yogurt, 1 tablespoon Dijon mustard, 1 teaspoon grated ginger, and 1 tablespoon all-purpose flour until smooth.
- Place 4 boneless, skinless chicken breasts (about 1.5 lbs total) in a single layer in a baking dish.
- Spoon the chutney mixture evenly over the chicken breasts, ensuring they are well coated.
- Bake uncovered for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes before serving.
- Spoon any pan juices over the chicken before serving. Garnish with fresh cilantro or chopped mango (optional).
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
3g
Fat
5g
Carbs
0g