Roast Chicken with Chutney Rum Glaze
This chicken dish is easy enough to make for an everyday meal and delicious enough to serve for a special occasion.
1/2 cup hot mango chutney
1/4 cup pear nectar
1 tablespoon dark rum
1 teaspoon poultry seasoning
1 teaspoon salt
1 pound boneless, skinless chicken breast halves
1 tablespoon olive oil
- Preheat oven to 500°F (260°C).
- Combine chutney, nectar and rum in blender; cover. Blend until smooth. Combine poultry seasoning and salt in small bowl. Place chicken in 13x9x2-inch baking dish. Brush chicken with oil; sprinkle both sides with poultry seasoning mixture.
- Roast chicken for 10 minutes. Brush chicken with 1/2 cup chutney mixture. Roast for 8 to 10 minutes or until chicken is browned and no longer pink in center.
- Serve with remaining chutney mixture.
Makes 4 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.