Grape Chutney with Grilled Chicken

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

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 15%
  • Fat: 4.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 27.6g
  • Carbohydrate: 31.6g
  • Fiber: 2.9g
  • Cholesterol: 66mg
  • Iron: 2mg
  • Sodium: 376mg
  • Calcium: 50mg

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

  1. Prepare grill.
  2. 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.
  3. Coat chicken with oil; sprinkle with salt and pepper. Grill 5 minutes on each side or until done. Serve with chutney.
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