Ingredients
1/2
cup plain yogurt
1
tablespoon lemon juice
2
teaspoons grated gingerroot
1/2
teaspoon paprika
1/2
teaspoon ground coriander
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1/8
teaspoon ground cloves
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
cup purchased mango chutney
Hot cooked basmati rice or regular long-grain white rice, if desired
Preparation
In small bowl, mix all marinade ingredients. Place chicken in resealable food-storage plastic bag or shallow glass or plastic dish. Pour marinade over chicken; turn to coat. Seal bag or cover dish; refrigerate 1 hour.
In 12-inch skillet, cook chicken and marinade over medium-high heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Top with chutney. Serve with rice.
