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December 1999 Issue
Baked Mango and Almond Chicken
by Ronda L. Halpin
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In a month like this, making dinner during the week can be downright overwhelming. There are parties to plan, shopping to do, decorating to accomplish and pageants to attend. The last thing on your mind is making sure that your weekday dinner is a winner too. But, you don't need to feel like you have to forego a fantastic dinner. This month, I offer you one of my favorite fast dinners: Baked Mango and Almond Chicken.

This tasty dish practically takes care of itself. Simply coat the chicken with chutney and almonds and pop it in the oven. While it bakes, you can put together a simple rice or pasta dish (you can always rely on a boxed variety) and toss a salad together. In about 30 minutes you can have a dinner on the table that's sure to help take just a little of the stress out of your hectic day. Who knows? Maybe you can use the extra time to fix the Christmas tree lights...or run to the mall for more shopping...or maybe, just maybe, relax in the bathtub for a bit! Enjoy and happy holidays!


Baked Mango and Almond Chicken

  • 4 boneless, skinless chicken breast halves
  • 1/4 c. mango chutney
  • 1/2 c. finely chopped almonds
  • salt and pepper to taste
Preheat oven to 400 degrees.

Trim any visible fat from the chicken breast halves. Place the chutney in a shallow microwave-safe dish and microwave at 50% power for 1 minute. Carefully brush the chicken with the melted chutney. Dredge the moistened chicken breast halves through the chopped almonds, coating them evenly.

Place the chicken in a shallow baking dish in a single layer. Place in the oven and bake for 20-25 minutes or until no pink remains and the juices run clear. Serve with mango chutney or salsa, if desired.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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