Using a grill pan scores the chicken nicely, but cooking it in a skillet also works. You can substitute fresh or frozen peaches, plums, or nectarines for the mango in the chutney. Look for jars of mango in the refrigerated section of your grocery store's produce department.
2 cups chopped peeled mango
1 cup apple juice
1/3 cup diced dried apricots
2 teaspoons cider vinegar
1 teaspoon grated peeled fresh ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1/3 cup low-sodium soy sauce
1/3 cup fresh lime juice
1 teaspoon curry powder
4 (6-ounce) skinless, boneless chicken breast halves
Lime wedges (optional)
How to Make It
To prepare chutney, combine first 7 ingredients in a saucepan, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring mixture occasionally.
To prepare chicken, combine the soy sauce, juice, curry, and chicken in a zip-top plastic bag; seal and shake. Marinate in refrigerator 10 minutes, turning once. Heat a grill pan coated with cooking spray over medium-high heat.
Remove chicken from bag; discard marinade. Add chicken to pan; cook 5 minutes on each side or until chicken is done. Serve with chutney. Garnish with a lime wedge, if desired.
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