Wednesday, January 4, 2012

Low-Point Chicken with Mango Orange Chutney

Sweet and savory that comes with a little kick. With a little creativity, this mango orange chutney has a wonderful combination of sweet and spice that leaves your taste buds wanting more! Easy and delicious... that's what I do best! :)

Low-Point Chicken with Mango Orange Chutney
- 4, 4 oz boneless chicken breasts
- salt and pepper
- 1 medium mango, peeled and chopped
- 1 medium orange, peeled and chopped
- 1 to 2 cloves garlic, chopped small
- 5 Tbs Splenda
- 1/4 cup white vinegar
- 3 Tbs finely chopped onion
- 1/4 tsp. ground ginger
- 1/4 tsp. red pepper flakes (more or less to desired spice level)
- 1/4 cup Riesling or non-dry white wine
- 1 Tbs White Karo syrup
Preheat oven to 350 degrees. Sprinkle salt and pepper on chicken and place in a baking dish. Bake chicken for 15 minutes (or until desired doneness). Meanwhile, heat skillet over medium-high heat. Add mango, orange, and garlic. Cook for 5 minutes or so until the garlic softens. Add splenda and the rest of the ingredients, turn down heat, and let cook for 15 to 20 minutes (stirring occasionally). Remove chicken from oven and spoon chutney on top of chicken before serving! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1, 4 oz. chicken with 2 to 3 Tbs chutney on top
Points per serving - 3.5

"For last year's words belong to last year's language and next year's word awaits another voice." - T. S. Elliot

1 comment:

  1. I love this dish. The chutney sounds perfect with the chicken!