Recipe: Chicken Breasts with Curry Chutney Butter (with carrots and zucchini)

CHICKEN BREASTS WITH CURRY CHUTNEY BUTTER

Boneless breasts are topped with a tangy sauce, then garnished with coconut and chopped peanuts. Sliced zucchini and carrots steam to perfection alongside.

1 cup very thinly sliced carrot
1 cup very thinly sliced zucchini
4 teaspoons cold water
20 ounces skinless boneless chicken breast halves (5 ounce portions)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup mango chutney
2 tablespoons butter
1 tablespoon curry powder
4 tablespoons chopped dry roasted unsalted peanuts
1 tablespoon dried flaked coconut

Preheat oven to very hot (500 degrees F). Tear off four 14x12-inch sheets of regular-weight aluminum foil. Lightly butter center of lower half of each sheet.

Place one-quarter of the carrot and zucchini slices on buttered portion of each foil sheet. Sprinkle each with 1 teaspoon cold water. Set a chicken breast half on vegetables in each packet; sprinkle with salt and pepper.

Mix chutney, butter and curry powder in small bowl. Spoon over chicken, dividing equally. Sprinkle each with peanuts and coconut. Seal packets tightly.

Place a large baking sheet in the very hot oven for about 2 minutes.

Place packets on hot baking sheet in one layer.

Bake in preheated very hot oven (500 degrees F) for 10 minutes.

TO SERVE:
Lift each packet off sheet with a metal spatula and set on large dinner plate. Take care not to rip roil. Cut an X that goes from side to side in top of packet. Carefully fold pack the edges of cut foil and serve immediately.

NOTES: Cooking in foil cleanup a breeze and you get the bonus of sealing in nutrients and flavor. You can even prepare packets ahead and refrigerate.

Servings: 4
Source: Family Circle; September 3, 1985