Curried Chicken Breast Fillets with Chutney
30 minutes
Serves: 3
Slightly spicy, tender chicken flavored with mango, peach, plum or cranberry chutney. This dish is delicious served with minted couscous.
Ingredients
- CHICKEN
- 1 teaspoon curry powder
- 1/2 teaspoon coarse ground salt
- 2 to 3 (14 ounces) Just Bare® Boneless Skinless Chicken Breasts
- 1 tablespoon olive oil
- 1/4 cup chutney
- COUSCOUS
- 1 cup chicken broth
- 1 cup couscous
- 2 tablespoons chopped fresh mint leaves
Instructions
- Sprinkle curry powder and salt over chicken breasts.
- In a large skillet, sauté chicken breasts in olive oil over medium-high heat, about 6 to 8 minutes per side, until done and pan juices run clear and there is no hint of pink in meat. Cook to internal temp of 165°F.
- During the last 3 minutes of cooking, add chutney, spooning it over and around the chicken breasts.
- Meanwhile, in a medium saucepan, bring chicken broth to a boil. Stir in couscous; let stand 5 minutes to absorb broth. Fluff with fork and stir in mint. Serve breasts with chutney and couscous.