Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Using a grill pan scores the chicken nicely, but a skillet also works. You can substitute fresh or frozen peaches, plums, or nectarines for the mango in the chutney.
TOTAL TIME: 38 MINUTES
QUICK TIP: Look for jars of mango in the refrigerated section of your grocery store.
Ingredients[]
- 2 cups chopped peeled mango
- 1 cup apple juice
- 1/3 cup diced dried apricots
- 2 teaspoons cider vinegar
- 1 teaspoon grated peeled fresh ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 1/3 cup low-sodium soy sauce
- 1/3 cup fresh lime juice
- 1 teaspoon curry powder
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- Lime wedges (optional)
Directions[]
- To prepare chutney, combine first 7 ingredients in a saucepan, and bring to a boil.
- Reduce heat, and simmer 20 minutes, stirring occasionally.
- To prepare chicken, combine soy sauce, juice, curry, and chicken in a zip-top plastic bag; seal and shake.
- Marinate in refrigerator 10 minutes, turning once.
- Heat a grill pan coated with cooking spray over medium-high heat.
- Remove chicken from bag; discard marinade.
- Add chicken to pan; cook 5 minutes on each side or until chicken is done.
- Serve with chutney.
- Garnish with lime wedges, if desired.
Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup chutney)