Rosemary-Cranberry Roasted Chicken

To make fresh bread crumbs, process torn whole wheat or multigrain bread in a food processor. One large slice will give you enough for this recipe, but the crumbs freeze beautifully, so make extra if you like.

3/4 cup cranberry chutney or chopped mango chutney, divided
4 bone-in chicken breast halves, skin removed
3/4 teaspoon dried rosemary, crushed
3/4 cup fresh whole wheat or multigrain bread crumbs
1/2 teaspoon smoked paprika

1. Heat oven to 375°F. Spread 1/4 cup of the chutney over top of chicken; sprinkle with rosemary. Combine bread crumbs and paprika in small bowl; pat over chicken. Spray crumb topping with cooking spray; place chicken on foil-lined rimmed baking sheet.

2. Bake 25 to 30 minutes or until golden brown and chicken is no longer pink in center. Serve with remaining 1/2 cup chutney.

4 servings

PER SERVING: 250 calories, 5 g total fat (1.5 g saturated fat), 28.5 g protein, 22.5 g carbohydrate, 75 mg cholesterol, 235 mg sodium, 1.5 g fiber

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