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Spiced Chicken Breasts with Apple-Jalapeno Chutney Recipe
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A chicken dish with subtle heat.
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Servings:
Ingredients
Chutney Ingredients
1 tablespoon olive oil or canola oil
1 large onion, chopped (2 cups)
1 bay leaf
2 large apples; Granny Smith, McIntosh, peeled and diced
1/3 cup packed brown sugar
1/3 cup hot jalapeno jelly
1/3 cup apple juice or orange juice
1/4 cup apple cider vinegar
2 tablespoons lemon juice
1 teaspoon grated orange peel
5 rings of jalapeno - chopped
Chicken Breast Ingredients
1/2 cup orange juice
1 tablespoon olive oil
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
4 green onions or scallions, finely chopped
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts, trimmed
Container
: 7x11 baking dish, medium bowl
Directions
PREP
20
mins
COOK
20
mins
READY IN
40
mins
Chutney:
Heat oil in a large non-reactive skillet over medium heat.
Add onion and bay leaf, reduce heat to medium low.
Cook, stirring often, until softened - approximately 10 minutes.
Stir in apples, cook 3-5 minutes. Stir often while cooking.
Add brown sugar, jelly, vinegar, lemon juice, apple juice, orange peel and jalapeños.
Bring mixture to a low boil, then simmer on medium low heat.
Stir until apples are tender and liquid is reduced by 1/3. Approximately 5-10 minutes.
Remove from heat.
Let cool in bowl.
Serve at room temperature or chilled.
Chicken:
Meanwhile, combine orange juice, oil, ginger, brown sugar, green onions or scallions, coriander, cinnamon, salt and pepper in a medium sized bowl.
Whisk to blend.
Add the chicken breasts to the marinade and turn to coat. Cover and refrigerate for at least 30 minutes or up to 6 hours.
Preheat oven to 400°.
Coat a baking dish with cooking spray.
Arrange chicken breasts in baking dish and pour marinade over top.
Bake for 10 minutes then reduce oven temperature to 375°.
Bake until the chicken is no longer pink, 15-20 minutes. A meat thermometer inserted into the thickest part of the chicken breast should read 170°.
Allow to cool for 5 minutes and serve with chutney.
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