Grape Chutney with Grilled Chicken

recipe
Fresh chutney is a nice change from heavy commercial varieties. The grapes retain most of their shape in the thickened syrup.

Yield:

4 servings (serving size: 1 chicken breast half and 1/4 cup chutney)

Recipe from

Cooking Light

Nutritional Information

Calories 271
Caloriesfromfat 15 %
Fat 4.5 g
Satfat 0.9 g
Monofat 0.9 g
Polyfat 1.9 g
Protein 27.6 g
Carbohydrate 31.6 g
Fiber 2.9 g
Cholesterol 66 mg
Iron 2 mg
Sodium 376 mg
Calcium 50 mg

Ingredients

1/2 cup chopped onion
1/2 cup red wine vinegar
1/2 cup dry red wine
1/4 cup chopped dried figs
2 tablespoons sugar
2 teaspoons hot paprika
1 teaspoon grated peeled fresh ginger
1 (3-inch) cinnamon stick
1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
4 (4-ounce) skinless, boneless chicken breast halves
2 teaspoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Prepare grill.

Combine first 8 ingredients in a medium saucepan over medium-high heat. Bring to a boil; cook 10 minutes. Stir in grapes; reduce heat, and simmer 20 minutes. Remove cinnamon stick.

Coat chicken with oil; sprinkle with salt and pepper. Grill 5 minutes on each side or until done. Serve with chutney.

Cynthia DePersio,

Cooking Light

June 2002
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