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From Cooking light
I made this for dinner tonight and it was delicious. It went just perfectly
with the Spiced barley pilaf that I do all the time. Mmmmmmmmmmm Will~ Indian-Spiced Chicken with Tomato Chutney 4 servings, 6 pts/serving Ingredients Chutney: 1 ½ tsp olive oil ¼ cup chopped shallot 1 tsp minced seeded Serrano chile ¼ tsp minced peeled fresh ginger 1 garlic clove, minced 1 cup coarsely chopped seeded tomato 2 TBSP red wine vinegar 1 TBSP sugar 1 tsp mustard seeds ½ tsp salt Chicken: 2 tsp olive oil ½ tsp ground coriander ½ tsp curry powder ¼ tsp ground cumin ¼ tsp black pepper 4 (6 oz) skinless, boneless chicken breast halves ½ tsp salt Cooking spray Directions 1- To prepare chutney, heat 1 ½ tsp oil in a small saucepan over medium heat. Add shallots and Serrano; cook 2 minutes stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and ½ tsp salt; bring to a boil. Cover reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm. 2- Prepare the grill. 3- To prepare the chicken, heat 2 tsp oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush the mixture evenly on both sides of the chicken; sprinkle evenly with ½ tsp salt. 4- Place the chicken on the grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chutney over chicken. Serving size: 1 chicken breast and 2 ½ TBSP chutney Cooking light August 2006, p. 216 |
#2
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From Cooking light
Sounds good. I do an Indian spiced chicken that's similar but the chutney
would be an interesting addition. Cooking Light magazine rocks! -- the volleyballchick "Willow Herself" wrote in message ... I made this for dinner tonight and it was delicious. It went just perfectly with the Spiced barley pilaf that I do all the time. Mmmmmmmmmmm Will~ Indian-Spiced Chicken with Tomato Chutney 4 servings, 6 pts/serving Ingredients Chutney: 1 ½ tsp olive oil ¼ cup chopped shallot 1 tsp minced seeded Serrano chile ¼ tsp minced peeled fresh ginger 1 garlic clove, minced 1 cup coarsely chopped seeded tomato 2 TBSP red wine vinegar 1 TBSP sugar 1 tsp mustard seeds ½ tsp salt Chicken: 2 tsp olive oil ½ tsp ground coriander ½ tsp curry powder ¼ tsp ground cumin ¼ tsp black pepper 4 (6 oz) skinless, boneless chicken breast halves ½ tsp salt Cooking spray Directions 1- To prepare chutney, heat 1 ½ tsp oil in a small saucepan over medium heat. Add shallots and Serrano; cook 2 minutes stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and ½ tsp salt; bring to a boil. Cover reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm. 2- Prepare the grill. 3- To prepare the chicken, heat 2 tsp oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush the mixture evenly on both sides of the chicken; sprinkle evenly with ½ tsp salt. 4- Place the chicken on the grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chutney over chicken. Serving size: 1 chicken breast and 2 ½ TBSP chutney Cooking light August 2006, p. 216 |
#3
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From Cooking light
I had my doubts about it, but it really turned out awesome!
Will~ "Nunya B." wrote in message ... Sounds good. I do an Indian spiced chicken that's similar but the chutney would be an interesting addition. Cooking Light magazine rocks! -- the volleyballchick "Willow Herself" wrote in message ... I made this for dinner tonight and it was delicious. It went just perfectly with the Spiced barley pilaf that I do all the time. Mmmmmmmmmmm Will~ Indian-Spiced Chicken with Tomato Chutney 4 servings, 6 pts/serving Ingredients Chutney: 1 ½ tsp olive oil ¼ cup chopped shallot 1 tsp minced seeded Serrano chile ¼ tsp minced peeled fresh ginger 1 garlic clove, minced 1 cup coarsely chopped seeded tomato 2 TBSP red wine vinegar 1 TBSP sugar 1 tsp mustard seeds ½ tsp salt Chicken: 2 tsp olive oil ½ tsp ground coriander ½ tsp curry powder ¼ tsp ground cumin ¼ tsp black pepper 4 (6 oz) skinless, boneless chicken breast halves ½ tsp salt Cooking spray Directions 1- To prepare chutney, heat 1 ½ tsp oil in a small saucepan over medium heat. Add shallots and Serrano; cook 2 minutes stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and ½ tsp salt; bring to a boil. Cover reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm. 2- Prepare the grill. 3- To prepare the chicken, heat 2 tsp oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush the mixture evenly on both sides of the chicken; sprinkle evenly with ½ tsp salt. 4- Place the chicken on the grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chutney over chicken. Serving size: 1 chicken breast and 2 ½ TBSP chutney Cooking light August 2006, p. 216 |
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