Low fat recipes chicken curry quick,low carb diet 60 days unoccupied,best way to lose weight fast wrestling up - Test Out

30.01.2016
Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug. Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them. Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes. Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken. To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.


Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces. NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! I used two skinless chicken breasts (which would lower the fat count even further), my own homemade apricot chutney, and fresh grated ginger. I much preferred the pan fried one, it had caramelization and just plain looked better, the oven baked one was pale and unappetizing looking, although it was very good.


I was amazed you could actually taste the first lot of spices rubbed in to the chicken, then the sauce over the top. I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. I reduced the initial cooking time to 30 minutes (from the hour) and found that and the last 15 minutes were enough.



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