4 boneless, skinless chicken breasts
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1 tablespoon vegetable oil
1/3 cup mango chutney with jalapenos
1/4 cup fresh lemon juice
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
cilantro sprigs for garnish, optional
red chili peppers for garnish, optional


1. In small dish, mix together coriander, cumin, ginger and cayenne pepper. Rub mixture over each chicken breast half.
2. In nonstick skillet, place oil over medium heat. Add chicken and cook, turning, about 10 minutes or until fork can be inserted with ease. Remove chicken to platter and keep warm.
3. To skillet, add chutney lemon juice, lime juice and orange juice; bring to a boil. Cook, stirring, about 2 minutes or until mixture begins to thicken; pour over chicken. Garnish if desired with cilantro sprigs and red chili peppers.

From the East Indian word chatni, this spicy condiment that is used in the following recipe contains fruit, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot. It is a delicious accompaniment to curried dishes.

Citrus-Spice Chicken Breasts
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