Tested till perfect Chicken with Mango Chutney and Brie

Chicken with Mango Chutney and Brie

Just because it's from your freezer doesn't mean it has to be an everyday meal. This chicken is fancy enough to make you feel like you're dining out.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2003

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 4 4chicken breast, boneless, skinlesschicken breasts, boneless, skinless, (about 1-1/4 lb/625 g)
  • 1/4 cup 1/4cupDijon mustard
  • 2 2minced cloves of garlic
  • 1/4 tsp 1/4tspdried thyme
  • 1/4 tsp 1/4tspeach of salt and pepper
  • 2/3 cup 2/3cupdry breadcrumbs
  • 2 tbsp 2tbspvegetable oil
  • 1/4 cup 1/4cupmango chutney or apricot jam, warmed
  • 4 oz 4ozBrie cheese, sliced
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Preparation

Place chicken between waxed paper; pound to scant 1/2-inch (1 cm) thickness.

In small bowl, combine mustard, garlic, thyme, salt and pepper; brush over both sides of chicken. In shallow dish, press chicken into bread crumbs, turning to coat.

In large nonstick skillet, heat oil over medium heat; fry chicken until golden and no longer pink inside, 4 minutes per side.

Make-Ahead Meal: Transfer chicken to four 8- x 5-inch (20 x 12 cm) baking dishes or foil pans. Drizzle with mango chutney; top with Brie. Cover with foil; overwrap with heavy-duty foil and freeze for up to 1 month.

Thaw in refrigerator and remove heavy-duty foil. Bake in 400°F (200°C) oven until hot and cheese is bubbly, about 18 minutes.

Additional information :

Tonight's Dinner: Follow first 3 paragraphs. Transfer chicken to 13- x 9-inch (3 L) glass baking dish. Drizzle with mango chutney; top with Brie. Cover with foil; bake in 400°F (200°C) oven until hot, 15 minutes.

Nutritional Information Per serving: about

cal 416 pro 39g total fat 19g sat. fat 6g
carb 22g fibre 1g chol 106mg sodium 929mg

% RDI:

calcium 11 iron 15 vit A 7 vit C 3
folate 11
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