Latest Dish Menu Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw

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Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw

"This handy recipe makes getting meal at the desk a snap."

Ingredients :

6 medium boneless, skinless fowl breasts (approximately 2 pounds), tenderloins reduce or pulled away, and breasts pounded gently with fist to a more-or-much less even thickness
four teaspoons floor coriander
Salt
6 tablespoons Major Grey Chutney
1 lime, quartered
6 tablespoons frozen limeade pay attention
1/4 teaspoon hot red pepper flakes
1/4 teaspoon floor ginger
1 half of tablespoons vegetable or canola oil
1 (15 ounce) package deal broccoli slaw
3 medium green onions, thinly sliced
1 huge carrot, coarsely grated
1/four cup chopped fresh cilantro

Instructions :

Prep :	Cook : 6M	Ready in :

Adjust oven rack to put closest to broiler element, and turn on high. Mix coriander, a beneficiant sprinkling of salt and the chutney in a medium bowl, then upload hen breasts (and tenderloins), and toss to coat with sauce. Place chicken, skinned side up, on a wire rack set over a foiled-coated pan; broil without turning till chicken is cooked through and spotty brown, approximately eight mins.
While bird breasts cook dinner, whisk limeade listen (no need to thaw) with pepper flakes and ginger, and then whisk in oil. Place broccoli slaw, green onions, carrot and cilantro in a smooth medium-sized bowl and upload dressing; toss to coat.
Remove chook and switch to serving platter. Squeeze lime juice over fowl to taste, and serve with slaw.
For lunch, % hen and slaw in separate leakproof bins. Warm hen in microwave, or serve the bird and slaw at room temperature.

Notes :

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