Mango Chutney-Glazed Chicken Breast
- 2 Chicken Breasts (approximately 200g each)
- 3 tablespoons Mango Chutney
- 1 tablespoon Olive Oil
- 1 clove Garlic, minced
- 1 teaspoon Dijon Mustard
- Salt and Black Pepper, to taste
- Fresh Coriander Leaves, for garnish (optional)
- Preheat your grill or oven to 200°C (392°F)
- In a small bowl, combine the mango chutney, olive oil, minced garlic, Dijon mustard, salt, and black pepper to create the glaze.
- Place the chicken breasts on a baking tray or in an ovenproof dish. Brush the chicken breasts generously with the mango chutney glaze, ensuring they are well coated.
- Roast the chicken breasts in the preheated oven for about 20-25 minutes or until they reach an internal temperature of 75°C (167°F) and the juices run clear. You can also grill the chicken on a barbecue for a smoky flavour.
- During roasting, baste the chicken with additional glaze every 10 minutes to create a flavourful and sticky coating.
- Once cooked, remove the chicken breasts from the oven or grill and let them rest for a few minutes.
- Slice the Mango Chutney-Glazed Chicken Breast and garnish with fresh coriander leaves if desired.
- Serve hot with your favourite side dishes like roasted potatoes or steamed vegetables.