Grilled Chicken with Cherry Chutney

Recipe Information

Total Time: 15 minutes active, 60-75 total | Servings: 4

Ingredients

• 1/2 pound fresh cherries, washed and pitted
• 1/4 cup red onion, diced
• 1/2 cup apple, diced
• 1/2 cup red wine
• 1/4 cup apple cider vinegar
• 4 tablespoons sugar
• 1 tablespoon peeled, minced ginger
• 1/2 teaspoon ground coriander
• 1⁄8 teaspoon ground nutmeg
• Pinch of cayenne pepper (more for spicier chutney)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 6-ounce boneless skinless chicken breasts

Preparation

1. In a medium saucepan, combine all ingredients except the chicken. Bring to a boil, then reduce heat and simmer on low for about 1 hour, stirring frequently to prevent burning and sticking. The chutney is finished once it has thickened and there is almost no liquid.
2. Preheat grill to medium high heat. Season the chicken breast with salt and pepper and grill 5-6 minutes on each side until juices run clear and internal temperature reaches 165 degrees F. Remove from heat to a plate and let rest for 5 minutes before serving, topped with the chutney.

Serving Suggestion

A summery couscous salad studded with grilled vegetables makes a great seasonal side dish. The chutney is also delicious on lamb, pork and duck.

Nutritional Information

390 calories, 6 g. fat, 145 mg. cholesterol, 281 mg. sodium, 280 g. carbohydrate, 1 g. fiber, 53 g. protein