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Chutney Mint Chicken Recipe

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This recipe for Chutney Mint Chicken, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Holly LeFevre-Social Work
Added: Tuesday, April 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 Tablespoons fresh mint leaves
1 piece pared gingerroot (approx 1"x3/4"x3/4")
1 small garlic clove
2 Tablespoons unsalted butter, softened
3/4 cup chutney (Major Grey's)
1/8 teaspoon cayenne pepper
3/4 teaspoon Kosher salt
pinch ground black pepper
4 skinned, boned chicken breasts (about 8 oz. each) flattened
1/4 cup coarsely chopped salted dry-roasted peanuts

Directions:
Directions:
1. Place mint, gingerroot and garlic in food processor with metal blade. Process until coarsely chopped; add butter and process until smooth and solids are finely chopped. Add chutney and cayenne and process until chutney is finely chopped.
2. Tear off 4 sheets of regular weight aluminum foil, 12"x11". Mix salt and pepper in small bowl; sprinkle half of mixture over centers of lower halves of foil, dividing evenly. Arrange chicken breast, smooth side up, over seasonings and sprinkle with remaining salt and pepper. Spoon chutney mixture over breasts, dividing evenly and covering entire surface. Sprinkle with peanuts. Seal packets, May refrigerate up to 8 hours.
3. Heat oven to 500F. Heat heavy metal baking sheet in oven until hot-about 2 minutes. Arrange food packets folded side up, in a single layer. Bake 9 minutes. Serve immediately.

Personal Notes:
Personal Notes:
This is quick cooking-serve with steamed rice and broccoli for a fast, delicious meal.

 

 

 

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