Roasted Pineapple Pepper Chutney Chicken
- 4 boneless skinless chicken breasts, rinsed and patted dry
- 1 jar Crosse & Blackwell® Pineapple Pepper Chutney, large pieces chopped
- Parsley sprigs (optional)
- HEAT oven to 350°F. Place chicken in 13x9-inch baking dish and brush evenly with chutney. Bake, uncovered 35 to 45 minutes or until internal temperature reaches 160°F. Arrange chicken on platter and garnish with parsley, if desired.
- Great served with brown rice or pasta.