- 1 kg chicken breasts, chopped
- 1/2 cup mango nectar
- 1 teaspoon Dijon mustard
- 1 tablespoon mango chutney
1. Coat the chicken in the combined mango nectar, mustard and chutney in a greased oven pan. Cook at 180 degrees celcius for about 45-50 minutes, or until chicken is cooked.
2. Remove chicken from the pan. Cover to keep warm. Simmer the pan juices until sauce has thickened. Return the chicken to the pan and toss with sauce.
No comments:
Post a Comment