Preparation - 10 mins
Marinade time - 5 - 24 hours
Heat the oven to 400F/200C/ Gas mark 6
This has to be one of the easiest supper dishes, best of all it looks and tastes as though you've spent hours preparing it.Print me
4 Chicken breasts
4 tbspn Mrs Darlington's Spicy Tomato & Sticky Onion Chutney
4 tbspn olive oil
2 tbsp Sarah Darlington's Wholegrain Mustard
Fresh coriander to garnish
Combine the chutney, olive oil and mustard together and cover the chicken breasts with the mixture. Place in an ovenproof dish. Cover the chicken and place in the fridge for a minimum of five hours or overnight if possible. An hour before you want to cook the dish take it out of the fridge and return it to room temperature. Cook for 25-30 minutes until the chicken is cooked through and the juices run clear. Serve on a bed of rice with a garnish of fresh coriander.
The dish is one of our favourites, but you could try any of our chutney's for this recipe.