Yield
6 servings (serving size: 1 chicken breast half and about 2 tablespoons chutney)

Keeping the skin on the pears boosts fiber content and helps the ripe fruit hold its shape even after cooking.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

Step 4

Place chicken in pan on top of chutney. Cover pan loosely with foil; bake at 375° for 15 minutes or until chicken is done.

Step 5

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

Ratings & Reviews

sterae's Review

NicoleDCLawyer
September 03, 2012
This was really good. The flavors blend very well. Even my super picky kiddo loved it.

Suzanne9892's Review

sterae
February 02, 2012
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.

JimMarltonNJ's Review

JimMarltonNJ
November 08, 2011
This tasted bland and not worthy of making agin. Served with CL's Stove-top Macaroni and Cheese with roasted tomatoes.

NicoleDCLawyer's Review

Suzanne9892
May 24, 2011
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!