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Roast Chicken with Chutney Rum Glaze

Ingredients

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

  

Directions

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.

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Roast Chicken with Chutney Rum Glaze

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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.
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Roast Chicken with Chutney Rum Glaze

Ingredients:

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

Directions:

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.

Estimated Times:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Cooling Time: 0 minutes

Servings: 4

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4 

    *Percent Daily Values are based on a 2,000 calorie diet.
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