Spicy Baked Chicken With Chutney

3 servings

 

• 1 tablespoon freshly grated
     parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 cup 1% lowfat milk
• 1 lightly beaten egg white
• 1 pound skinless boneless chicken breasts
•    vegetable cooking spray
• 1/2 cup mango chutney
• 1/4 cup unsweetened orange juice
• 1/3 cup dry bread crumbs

Combine first 7 ingredients in a shallow dish. Combine milk and egg white in a shallow dish. Dip each piece of chicken in milk mixture; dredge in breadcrumb mixture.

Place chicken on a baking sheet coated with cooking spray. Bake at 450 for 15 to 18 minutes, or until done.

Combine chutney and juice; stir well. Serve with chicken

Note: Would you like to make your own bread crumbs to ensure freshness. Cut 3 large slices of bread (I prefer whole wheat) into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350 degree oven for 6 to 10 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 1 cup.

Bon appetit!