Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to pan; cook 2 minutes on each side or until browned. Remove from pan.
Reduce heat to medium; add remaining 1 teaspoon oil. Add onion and bell pepper to pan. Cook 3 minutes, stirring frequently. Add sugar, vinegar, sage, mustard seeds, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil. Reduce heat; simmer 5 minutes. Add pear. Increase heat to medium; cook 10 minutes or until pear is tender, stirring frequently.
Place chicken in pan on top of chutney. Cover pan loosely with foil; bake at 375° for 15 minutes or until chicken is done.
Wine note: Pinot gris, the same grape as pinot grigio, is known for producing fuller-bodied whites brimming with fruit flavors like apple and pear when grown in the cool climate of Oregon's Willamette Valley. Ponzi Vineyards Pinot Gris 2005 ($17), with its clove and almond notes, echoes the concentrated pear and herbal flavors that are found in the chutney. -Jeffery Lindenmuth
I've made this twice and I have to disagree with the rating that says it is bland. This recipie is delicous. I used organic chicken and found it to be very moist. The chutney really is excellent. It goes well with rice or cous cous and a salad.
Great recipe! I did overbake the chicken - I checked it after ten (10) minutes - and my instinct told me it was done, but I threw it in for three (3) more minutes. It turned out a but dry and hard. Otherwise, the chutney was amazing - flavors very remiscent of an autumn evening. The chicken very much absorbed the flavors of the chutney. The chutney itself was great - I kept putting one piece pear and one piece chicken on fork for a delicious bite. Will make it again!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!