Serves: 10
Total Calories: 48
1. In small bowl combine curry powder, cumin, salt and pepper. Pound chicken between two pieces of plastic wrap to 1/4-inch thickness. Rub both sides with curry mixture. Cover and refrigerate for 2 hours.
2. Place chicken on rack of broiler pan. Broil 4- to 5-inches from heat for 4 to 6 minutes or until no longer pink, turning once. Cut chicken into bite-size pieces.
3. Cut up any large pieces of chutney. To serve, place mint leaves on crackers. Top each with chicken pieces and some chutney. Sprinkle with nuts.
This Chutney Glazed Chicken recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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