Roasted Indian-Spiced Chicken

 

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

• 1 Heat oven to 425°F. Line cookie sheet with foil. In shallow dish, mix cumin, coriander, salt, fennel, thyme, cinnamon and pepper.
• 2 Rub gingerroot on chicken, then coat chicken with spice mixture.
• 3 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.
• 4 Bake 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
• 5 Serve chicken with chutney (snip any large pieces of chutney with kitchen scissors).