Roast Chicken with Chutney Rum Glaze is easy to make, great for an everyday meal and it's elegant enough for entertaining. The chutney glaze brings a delicate sweetness and color to this recipe.
- 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.
COMBINE chutney, nectar and rum in blender; cover. Blend until smooth. Combine poultry seasoning and salt in small bowl. Place chicken in 13 x 9-inch baking dish. Brush chicken with oil; sprinkle both sides with poultry seasoning mixture.
ROAST chicken for 10 minutes. Brush chicken with glaze. Roast for 8 to 10 minutes or until chicken is browned and no longer pink in center. Serve with glaze.