Low Fat Chicken Mango Chutney Macadamias Recipes

Steps:

• 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!

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion and bell pepper. In small bowl, mix 1/2 cup of the water, the cornstarch, curry powder, salt, pepper and chutney; pour into slow cooker.
• Cover; cook on Low heat setting 6 to 7 hours.
• Increase heat setting to High. Stir in peas. Cover; cook 20 to 30 minutes longer or until peas are crisp-tender. Meanwhile, cook rice in remaining 2 cups water as directed on package. Serve chicken mixture over rice.