Tuesday, July 24, 2007

Chicken with a Chutney Crust

My friend, Seattle Coffee Girl is heading into her third trimester and eager for some new recipes. She's being very clever and industrious and making all sorts of things to put aside in the freezer, against those early days when the household is adjusting to the arrival of Baby.

Then she sent me another email, suggesting a) that I was overdue for a food post and 2) that perhaps I could offer a recipe with 5 or less ingredients.

Not today. This one has 6, 7 if you count the olive oil. Alas.

Despite not meeting the current mathematical requirements, it is a breeze to whip up, taking mere moments. Plus it passes the "sure, it's quick but does it taste good?" test. The chicken always comes out perfectly done but plenty moist, with the crispy crust giving way to just a hint of savory sweetness from the chutney beneath.

Chicken with A Chutney Crust
1 c. fresh breadcrumbs
¼ c. dill weed
½ t. dried basil
l¼ t. salt
approx. 1 c. chutney (Major Grey's is the one I always have around but any sort that you like will do)
2 boneless, skinless chicken breasts
olive oil for drizzling

Preheat oven to 425 ° F.

In a large, shallow bowl combine the breadcrumbs with the seasonings.

Pat the chicken breasts dry with a paper towel. Spread both sides with chutney.

(Be safe: spoon a cup or so of chutney out into a bowl and then spread it on the chicken. Spoon out more if you need but don't go sticking that manky knife into the jar once you've started spreading chutney on the chicken).

Dredge the chutney-coated chicken in the breadcrumb mixture and place on a rack in a baking dish. Drizzle with olive oil.

Bake for about 20 minutes, until chicken tests done (meaning it's firm to the touch and the juices run clear when pierced with a skewer).

4 comments:

Seattle Coffee Girl said...

KI-LLER. Thank you for this one, it looks right up my alley. I am a huge Major Grey's fan, and this looks as easy as 1-2-3.

DH was looking over my shoulder, and he literally drooled on me whilst reading the recipe. Better get this into rotation on the weekly menu pronto.

THANK YOU THANK YOU THANK YOU Dish Diva!!!

Seattle Coffee Girl said...

And P.S. I'm well into my third trimester, having only five more weeks to go. Better mark your calendar, doula. :)

Jon said...

Girl, you beat Nigella to the punch on this one! This is SO Nigella, but you did it first.

Lorraine said...

It IS easy as 1-2-3, SCG. And oh some yummy. Serve it with some rice or orzo, a steamed veggie or two and you're golden.

And yeah, 5 weeks, uh...I am paying attention, really I am.

Jon, Well, I don't know about that (blushes with delight) but it sure is superfantastically yummy!