Maple-Brined Chicken w/ cranberry-apricot chutney

Ingredients

• 4 cup(s) water
• 1 cup(s) pure maple syrup
• 1/2 cup(s) kosher salt
• 1/2 cup(s) packed brown sugar
• 3 dried bay leaves
• 1 tablespoon(s) whole black peppercorns
• 1 cinnamon stick
• 8 cup(s) ice cubes
• 6 boneless skinless chicken breasts
• 1 cup(s) cranberry juice cocktail
• 1 cup(s) frozen cranberries
• 2/3 cup(s) sliced dried apricots
• 1/3 cup(s) sugar
• 1/4 teaspoon(s) kosher salt
• 1/4 teaspoon(s) red pepper flakes

Preparation

1. For the brine, heat water, syrup, salt, brown sugar, bay leaves, peppercorns, and cinnamon stick in a large pot over high, stirring until salt and sugar dissolve, 2 minutes. Off heat , stir in ice to cool.
2. Add chicken to the brine; cover and chill at least 4 hours. Remove chicken from brine, rinse, and pat dry with paper towels. Season chicken with pepper and coat with nonstick spray.
3. Heat a grill pan over medium heat. Cook chicken in 2 batches until an instant read thermometer inserted into the thickest part registers 165, 5-6 minutes per side.
4. For the chutney, simmer the cranberry juice, cranberries, apricots, sugar, salt and pepper flakes in a saucepan until syrupy, about 10 minutes. Serve chutney warm or at room temp.


5. Nutri info: 272 cal; 3g total fat; 78mg chol; 792mg sodium; 31g carb(2g fiber, 27g total sugars); 29g protein; 1mg iron; 28 mg calcium