Monday, September 26, 2011

Chutney Chicken Breasts

This grilled chicken breast is a simple twist to our regular grilled breasts.  Adding mango chutney makes this dish a little tangy and some spice to it. For a refreshing and flavorful accompaniment, grill thick slices of pineapple when you grill the chicken.

Source:  Cooking Light


4 large skinless, boneless chicken breast halves (1 1/2 lbs)
1 jar mango chutney, coarsely chopped
1 can (8-8 1/4 oz) crushed pineapple, drained
1 tbs curry powder
1 tbs fresh lime or lemon juice
1 tbs vegetable oil
lime slices for garnish

  • Prepare grill. With tip of knife, cut a horizontal slit in thickest part of each chicken breast half to form a pocket
  • In a medium bowl, mix chutney, pineapple, curry powder, and lime juice. Transfer half of chutney mixture to bowl to serve with chicken later
  • Stir oil into remaining chutney mixture. Place 1 tablespoon chutney-oil mixture in each chicken breast pocket. Coat chicken breasts with remaining chutney-oil mixture
  • Place chicken on grill over medium heat and grill, turning occasionally, until chicken loses its pink color throughout, 10-12 minutes
  • Arrange chicken on 4 dinner plates. Garnish with lime slices and serve with reserved chutney mixture. 
Makes 4 main-dish servings.

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