Grilled Chicken with Chutney |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My husband didn't like plums until he tasted them cooked with peaches, dried cranberries and spices in this robust chutney. It wakes up just about any kind of meat-chicken breasts to pork tenderloin. âGilda Lester, Millsboro, Delaware Ingredients:
3 medium plums, chopped |
2/3 cup sugar |
1/2 cup white wine vinegar |
3 tablespoons balsamic vinegar |
2 tablespoons dried cranberries |
1 garlic clove, minced |
1 teaspoon minced fresh gingerroot |
1/4 teaspoon ground allspice |
1/4 teaspoon crushed red pepper flakes |
2 cups chopped peeled peaches |
1/4 cup finely chopped red onion |
1 teaspoon dijon mustard |
1/2 teaspoon minced seeded jalapeno pepper |
6 boneless skinless chicken breast halves (5 ounces each) |
2 tablespoons olive oil |
1 tablespoon tex-mex chili seasoning mix |
red leaf lettuce |
additional chopped jalapenos, optional |
Directions:
1. For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature.
2. Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired. Yield: 6 servings.
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