Rosemary-Cranberry Roasted Chicken
This is very easy and delish!
3/4 cup cranberry chutney
4 bone-in breast halves, skin removed (I did not use bone in)
3/4 t dried rosemary, crushed
3/4 cup fresh who wheat crumbs ( I used Panko)
1/2 t smoked paprika
Heat over to 375 degrees. Spread 1/4 c of the chutney over top of chicken; sprinkle with rosemary. Combine bread crumbs and paprika in a small bowl; pat over chicken. Spray crumb topping with cooking spray; place chicken on foil-lined rimmed baking sheet.
Bake 25 to 30 minutes or until golden brown and chicken is longer pink in center. Serve with remaining 1/2 cup chutney.
I served this with rice and brocolli casserole
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