Low Fat Chutney Chicken

• 2 chicken breasts
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon Hungarian paprika
• 1/2 teaspoon black pepper
• 1 cup peach chutney
• 2 tablespoons lemon juice
• 1 1/2 tablespoons brown sugar
• 3 teaspoons curry powder
• 1 1/2 teaspoons ginger
• cooking spray

1. PREHEAT oven 180F/350C.
2. Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
3. COMBINE pepper, paprika and garlic salt.
4. PLACE chicken in a carresole dish sprayed with oil.
5. RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
6. NOTE: I used glass Pyrex 13 x 9 dish.
7. NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
8. COMBINE chutney, lemon juice, curry powder, givger and brown sugar
9. NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
10. POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
11. UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
12. ENJOY!

chicken breasts, garlic salt, paprika, black pepper, chutney, lemon juice, brown sugar, curry powder, ginger, cooking spray

Taken from www.food.com/recipe/low-fat-chutney-chicken-263178 (may not work)