I am still working on this recipe – but, even in development, it is TASTY (especially with yellow rice)! Also, for those of you who care, it can be wicked simple; or it can be a bit more, ermm, involved.
Based on Major Grey’s Chutney, which really doesn’t need anything else to make anything pretty darned wonderful (try it with baked Brie), I still had to tinker a BIT to have something to add to the site and feel good about it.
•1 (9 oz.) jar Major Grey’s Chutney
•1/4 cup Dijon mustard – I used 1/4 cup of my Black Horse Sauce and skipped the jerk sauce
•1 tbsp jerk sauce (a nice touch, if you’re using plain dijon) – I like Busha Browne’s
•3 tbsp milk
If you’d like simple – toss this together and pour over bone-in chicken pieces, then bake at 350º for about an hour.
If you’d like to expend a bit more effort – marinate boneless, skinless chicken breasts in a nice buttermilk bath, like this (maybe adapt some of the buttermilk seasonings), then pound the suckers into filets. Top the filets with fresh spinach and finely chopped carrot. Roll up and place, seam side down in a baking dish.
Pour the chutney mixture over all and bake, again at 350º, for about an hour.
I wouldn’t say no to rolling the chicken in panko before pouring on the sauce – I just haven’t tried that yet.
Still beats shake and bake, IMHO.