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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 416 |
| pro | 39 g |
| total fat | 19 g |
| sat. fat | 6 g |
| carb | 22 g |
| fibre | 1 g |
| chol | 106 mg |
| sodium | 929 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 15% |
| vit A | 7% |
| vit C | 3% |
| folate | 11% |
-
4 boneless skinless chicken breasts (about 1-1/4 lb/625 g)
1/4 cup (50 mL) Dijon mustard
2 cloves garlic, minced
1/4 tsp (1 mL) each dried thyme, salt and pepper
2/3 cup (150 mL) dry bread crumbs
2 tbsp (25 mL) vegetable oil
1/4 cup (50 mL) mango chutney or apricot jam, warmed
4 oz (125 g) brie cheese, sliced
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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »