Spiced Chicken Breasts with Apple-Jalapeño Chutney Recipe

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A chicken dish with subtle heat.

Directions

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.

Container: 7x11 baking dish, medium bowl

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Description: 1 chicken breast

Servings: 4

Enter desired 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 jalapeño 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 jalapeño - 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