Curried Chutney Chicken
4 boneless, skinless chicken breast halves
1/2 teaspoon garlic salt
2 teaspoons olive oil
1 jar (8.5 oz.) mango chutney
1/2 teaspoon curry powder*
1/4 teaspoon hot pepper sauce
Sprinkle garlic salt over chicken. In nonstick frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning, about 8 minutes or until chicken is browned. In food processor, place chutney, curry powder, and hot pepper sauce; process until smooth. Pour chutney mixture over chicken. Cook 5 minutes or until chicken is fork tender.
* For added flavor, increase curry powder to 1 teaspoon.
Nutritional Information:Servings: 4