Indian Spiced Chicken and Chutney

 

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

• 1 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.
• 2 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.