Baked Curried Chicken

  • 4 chicken skinned and deboned breasts, 6 to 8 ounces each
  • 3 teaspoons Kinloch Plantation Pecan Oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Cajun or Creole seasoning mix
  • 1 teaspoon mild curry powder
  • Cooking spray
  • 3/4 cup chicken broth
  • 1 medium-size onion, thinly sliced
  • 1 medium-size green bell pepper, seeded and thinly sliced
  • 1 medium-size red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, minced
Preheat the oven to 350 degrees. Rub the breasts with 2 teaspoons of the pecan oil and 2 tablespoons of the lemon juice.  Sprinkle evenly with the seasoning mix, and curry powder.  Spray a shallow baking pan with the cooking spray.  Place the breasts in the pan and bake until the juices run clear, about 20 minutes.  Transfer the breasts to a platter. Add the chicken broth and the remaining 1 teaspoon pecan oil to the pan and stir to loosen any browned bits.  Add the onion, bell peppers, garlic, and the remaining 2 tablespoons lemon juice.  Return the pan to the oven, stirring a couple of times until the vegetables soften, 5 to 6 minutes.  Place the breasts on top of the vegetables and bake for 5 minutes longer.  Serve warm.  Makes 4 main dish servings
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