My mom discovered this recipe a few years ago, and it’s one of my favorites (according to the recipe card, she got it from the book Cooking for Mr. Latte). I asked her for it shortly after I left home, and discovered that not only does it taste good, it’s easy to make, and it lasts me for about a week!
My mother serves it over rice (good rice, like basmati or jasmine), and so do I. I throw in extra raisins, though—the fat little sweet brown raisins in the tangy-creamy yellow sauce are my favorite part. I could eat just sauce and rice and be happy.
4 boneless skinless chicken breast halves
1/2 cup Hellman’s mayonnaise
1/2 cup sour cream
2 T Major Grey mango chutney (I find this in the European section of Wegman’s)
1 tsp. curry powder
Juice of one lemon
Freshly ground black pepper
A handful of raisins (this is my addition. The chutney comes with raisins in, but not enough. MOAR RAISINS. They get all plump in the sauce, just like the ones in the chutney).
Preheat over to 450 degrees.
Lay chicken flat in a pan sprayed with Pam (or rubbed with oil—I just take a rag and rub the pan with canola oil) and squash it to an even width with your hand. Well, I use my hand, because I am amused by squishing things.
Whisk together mayo, sour cream, chutney, and curry powder. Add lemon juice and whisk thoroughly.
Spoon the sauce over the chicken and roast in the oven for 15 mins. Turn heat down to 325 and roast for another 15-20 mins.
Remove from oven, sprinkle or grind some pepper over the top, and there you go! Make some rice, too, to eat it over. It catches the sauce.
Mobius Trip 