Ingredients:
1 cup fresh orange juice
1/2 cup fresh lemon juice
1/3 cup mango chutney
1/4 cup chopped peeled fresh ginger
3 tablespoons seasoned rice vinegar
3 tablespoons orange zest
1 tablespoon oriental sesame oil
1/2-1 teaspoon dry crushed red pepper ( depending on how hot you like it!)
1/4 cup sesame seeds
10 boneless chicken breast halves, with skin
6 tablespoons butter
Directions:
Combine first 8 ingredients in medium bowl; whisk until blended; pour mixture into 13 x 9 glass baking dish.
Preheat oven to 400F; place sesame seeds in small bowl; sprinkle chicken with salt and pepper; place skin side down on seeds, coating skin.
Melt 3 tblsps butter in large nonstick skillet over high heat; add 5 breasts, skin side down, to skillet and cook until golden, about 3-4 minutes; turn chicken over; cook 2 minutes longer; place chicken, skin side up, in marinade in baking dish; wash skillet; repeat with 3 tblsps butter and remaining chicken breasts.
Cover chicken with foil, bake until cooked through, about 20 minutes.
If making a day ahead; remove foil, let chicken cool 1 hour in marinade; cover; chill overnight; reheat before serving.
Servings: 10
Time preparation: 15 min.
Time total: 45 min.