Spiced Chicken Breasts with Apple-Jalapeno Chutney Recipe

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A chicken dish with subtle heat.
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  • 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
20 mins
20 mins
40 mins
  • 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.
  • 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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