Lavender crusted Chicken with Bluberry Chutney
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
boneless skinless chicken breastCrust:2 tsp lavender1 cup breadcrumbs1 tsp thymeChutney:1/2 cup rice vinegar1/2 medium onion chopped1/4 cup sugarsalt to taste2 cups bluberriesside dish: rice
Cut chicken into strips and soaked in a cup of plain yogurt for at least 20 min.
Chutney: Put vinegar, sugar, onion and salt into a sauce pan, bring to a boil. Reduce to a simmer and let the liquid reduce to 1/4 cup (about 20 min) then add bluberries
Chicken: Heat a frying pan with some oil (enough to coat the bottom of the pan).Let any excess yogurt drip off then coat in the crust mixture place into a heated fry pan continue this with all the chicken, once browned on one side flip!
Serve the bluberrie chutney over the chicken with rice on the side yummmm!
Serving Size: 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user LEAHCHASE.
Chutney: Put vinegar, sugar, onion and salt into a sauce pan, bring to a boil. Reduce to a simmer and let the liquid reduce to 1/4 cup (about 20 min) then add bluberries
Chicken: Heat a frying pan with some oil (enough to coat the bottom of the pan).Let any excess yogurt drip off then coat in the crust mixture place into a heated fry pan continue this with all the chicken, once browned on one side flip!
Serve the bluberrie chutney over the chicken with rice on the side yummmm!
Serving Size: 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user LEAHCHASE.
Nutritional Info Amount Per Serving
- Calories: 261.2
- Total Fat: 2.2 g
- Cholesterol: 58.6 mg
- Sodium: 613.2 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 2.2 g
- Protein: 26.3 g
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