Side Pannel
Grilled Chicken with Summer Fruit Chutney
Grilled Chicken with Summer Fruit Chutney
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- Summer Fruit Chutney:
- 2 c Sugar
- 1 c Cider vinegar
- 1 tb Fresh ginger root; finely
- -grated
- 2 md Peaches; halved, 1/4" slices
- 4 md Dark plums; halved, cut in
- -1/8th
- 1 pt Blueberries
- 1/2 pt Raspberries
Directions
CHICKEN
2 tb Fresh lemon juice
1 ts Dijon mustard
6 tb Olive oil
8 Chicken breast halves
-without skin; boned and
-lightly pounded
Salt
Fresh ground black pepper
1/4 c Fresh cilantro; minced
Summer Fruit Chutney:
1 - In a medium nonreactive saucepan, combine the sugar, vinegar and ginger
and bring to a boil over moderate heat. Let cool for 30 minutes.
2 - In a large bowl, combine the peaches, plums, blueberries and
raspberries. Pour the sugar syrup on the fruit and let macerate for about
30 minutes.
(The chutney can be made up to one day in advance. Omit the respberries and
let sit at room temperature for 1 hour before serving.)
The Chicken:
3 - Meanwhile, in a large nonreactive bowl, whisk the lemon juice and
mustard. Whisk in the oil in a thin stream until incorporated. Add the
chicken breasts and turn to coat. Let marinate for 30 minutes.
4 - Heat a grill or cast-iron grill pan until very hot. Season the checkin
breasts well on both sides with salt and pepper. Working in batches if
necessary, arrange the chicken breasts, smooth side down, on the grill or
in the pan without crowding, and cook over moderately high heat for 2
minutes. Rotate and cook to create crisscross grill marks, 2 minutes
longer. Then flip the chicken and cook on the other side until opaque
throughout, about 4 minutes longer. Transfer to a plate and keep warm while
you cook the remaining chicken breasts.
5 - To serve, place 2 chicken breast halves on each plate. Using a slotted
spoon, scoop some of the fruit chutney onto the chicken. Garnish with a
sprinkling of the fresh cilantro.
2 tb Fresh lemon juice
1 ts Dijon mustard
6 tb Olive oil
8 Chicken breast halves
-without skin; boned and
-lightly pounded
Salt
Fresh ground black pepper
1/4 c Fresh cilantro; minced
Summer Fruit Chutney:
1 - In a medium nonreactive saucepan, combine the sugar, vinegar and ginger
and bring to a boil over moderate heat. Let cool for 30 minutes.
2 - In a large bowl, combine the peaches, plums, blueberries and
raspberries. Pour the sugar syrup on the fruit and let macerate for about
30 minutes.
(The chutney can be made up to one day in advance. Omit the respberries and
let sit at room temperature for 1 hour before serving.)
The Chicken:
3 - Meanwhile, in a large nonreactive bowl, whisk the lemon juice and
mustard. Whisk in the oil in a thin stream until incorporated. Add the
chicken breasts and turn to coat. Let marinate for 30 minutes.
4 - Heat a grill or cast-iron grill pan until very hot. Season the checkin
breasts well on both sides with salt and pepper. Working in batches if
necessary, arrange the chicken breasts, smooth side down, on the grill or
in the pan without crowding, and cook over moderately high heat for 2
minutes. Rotate and cook to create crisscross grill marks, 2 minutes
longer. Then flip the chicken and cook on the other side until opaque
throughout, about 4 minutes longer. Transfer to a plate and keep warm while
you cook the remaining chicken breasts.
5 - To serve, place 2 chicken breast halves on each plate. Using a slotted
spoon, scoop some of the fruit chutney onto the chicken. Garnish with a
sprinkling of the fresh cilantro.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
