Low Fat Chutney Chicken - cooking recipe

Ingredients

2 chicken breasts
1 1/2 teaspoons garlic salt
1/2 teaspoon Hungarian paprika
1/2 teaspoon black pepper
1 cup peach chutney
2 tablespoons lemon juice
1 1/2 tablespoons brown sugar
3 teaspoons curry powder
1 1/2 teaspoons ginger
cooking spray

Preparation

PREHEAT oven 180F/350C.
Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
COMBINE pepper, paprika and garlic salt.
PLACE chicken in a carresole dish sprayed with oil.
RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
NOTE: I used glass Pyrex 13 x 9 dish.
NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
COMBINE chutney, lemon juice, curry powder, givger and brown sugar
NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
ENJOY!