Chicken Roasted With Sour Cream, Lemon Juice And Mango Chutney

• 2 whole boneless, skinless chicken breasts, cut in half, 4 ounces each
• 1/2 cup Hellmann's mayonnaise
• 1/2 cup sour cream
• 2 tablespoons Major Grey's mango chutney
• 1 teaspoon curry powder
• Juice of 1 Meyer lemon or 1 regular lemon
• Freshly ground black pepper

1. Preheat the oven to 450 degrees.
2. Lay the chicken flat in a medium roasting dish (either Pyrex or enamel).
3. In a small bowl, whisk together the mayonnaise and sour cream.
4. Add the chutney and curry powder and whisk until smooth.
5. Add the lemon juice a little at a time and taste as you go.
6. It should taste quite tangy.
7. Stop when it is to your liking.
8. Spoon the sauce evenly over the chicken.
9. Place in the oven and roast until the chicken is just cooked through, about 15 minutes.
10. Remove from the oven, season with freshly ground black pepper and serve.

chicken breasts, mayonnaise, sour cream, major, curry powder, lemon, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6310 (may not work)