Ingredients
1
teaspoon ground cumin
1
teaspoon ground coriander
1/2
teaspoon salt
1/2
teaspoon fennel seed, crushed
1/2
teaspoon dried thyme leaves
1/2
teaspoon ground cinnamon
1/2
teaspoon pepper
1
tablespoon grated gingerroot
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
cup mango chutney
Preparation
Heat oven to 425°F. Line cookie sheet with foil. In shallow dish, mix cumin, coriander, salt, fennel, thyme, cinnamon and pepper.
Rub gingerroot on chicken, then coat chicken with spice mixture.
Spray 10-inch skillet with cooking spray; heat over medium heat. Add chicken; cook 2 to 3 minutes, turning once, until browned. Place chicken on cookie sheet.
Bake 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Serve chicken with chutney (snip any large pieces of chutney with kitchen scissors).
