Speedy Chutney Chicken

Posted by Muriel Hedgcock

This is a super quick version of the chutney chicken, so if you've run out of time this is a shortcut and it tastes just as great. Takes 25 min from fridge to table

Ingredients: Serves 4 med portions

2 large chicken breast cut into slices (400g)
3 Tbsp Mayonnaise
3 Tbsp Onion Soup
4 Tbsp Chutney
or ( 2 Tbsp Apricot Jam) & ( 2 Tbsp Ploughman pickles)
200ml boiling water
1 half tsp Cumin ( optional)
1 half tsp Curry Powder ( optional)
1 half tsp Herbamare
50g Grated cheese (optional)

Preheat oven to 200 C

Pan fry chicken slices on high heat for 5 min each side.
In the meantime place all other ingredients in a jug mix well together with a fork until dissolved. Transfer mixture into pot & bring to the boil stirring continuously until the sauce changes color
to a nut brown. This will take about 5-10min.

Place cooked chicken slices into ovenproof dish.

Pour sauce over chicken and sprinkle a handful of cheese on top.
Place chicken dish near the top in oven for about 10min.

Grill for the last minute or two for a crunchy topping. Yum!

Tip: Serve with basmati rice and frozen vegetables to speed up the meal


Healthy Option: Instead of using onion soup use 2 Tbsp dried Onions, 1 Tbsp flour & 1 tsp Herbamare. Instead of chutney use 3 Tbsp Apricot Jam.

2 comments:

Maryke said...

What a great idea!!! - Just need to know...how does he reheat this delicious meal at work??

Muriel Hedgcock said...

There is a microwave at his work that Terry could use, but he does not like using microwaves. Terry says they change the structure of the molecules and the flavor as well.
He just eats it cold and seems to enjoy nevertheless.
He says sometimes it tastes even better cold. LOL

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