Baked Chicken Breasts with Chutney and Mustard

This is one of those extremely easy dishes which taste very good. The sooner the chicken breasts are smeared with the chutney mixture, the better – in the morning for supper that evening, or, even better, the previous day and kept, covered, in the fridge. The mustard used is grainy mustard, and the chutney I use is mango, but I don’t see why you couldn’t substitute any other type of fruity chutney. It is essential to use chicken breasts which have their skin on – the skinless type dry out