Easy Chicken and Curried Fruit Bake | Delicious & Healthy Recipe

INGREDIENTS

6 skinless chicken breasts (2-1/4 pounds) 1 cup mixed diced dried fruit 1/2 cup chopped onion (about 1 small) 1/4 cup chopped chutney 3 cloves garlic, minced 1 to 1-1/2 teaspoons curry powder 1 teaspoon ground cumin 1/4 teaspoon ground red pepper 1/4 teaspoon ground allspice 2‑1/2 cups fat-free reduced-sodium chicken broth 1/2 cup dry sherry or apple juice 3 cups hot cooked rice or couscous

PREPARATION:

1. Preheat oven to 350°F. Arrange chicken, breast side up, in single layer in 13X9-inch baking pan. Place dried fruit around chicken. Combine onion, chutney, garlic, curry powder, cumin, red pepper and allspice in medium bowl; stir in chicken broth and sherry. Pour mixture over chicken and fruit.
2. Cover; bake 30 minutes. Uncover; bake about 15 minutes or until chicken is no longer pink in center and juices run clear.
3. Remove chicken from pan; arrange over rice on serving platter. Process half the fruit and half the liquid mixture from pan in food processor or blender until smooth; spoon over chicken. Discard remaining liquid mixture. Arrange remaining fruit over chicken.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Serving Size: 1 chicken breast with 1/6 of curried fruit mixture and 1/2 cup cooked rice Fiber 3 g Carbohydrate 52 g Cholesterol 69 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 7 % Calories 383 Protein 29 g Sodium 81 mg DIETARY EXCHANGE: Vegetable 1/2 Fruit 1-1/2 Starch 2 Meat 3