Grilled Chicken Breast with Tomato Chutney
An irresistible sweet tomato chutney tops this grilled chicken breast main-dish recipe.
Ingredients
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2 pounds ripe tomatoes, peeled, seeded and cut into 1/2-inch pieces
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3/4 cup cider vinegar
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1/2 cup packed dark-brown sugar
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1 small onion, finely chopped
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1-1/2 teaspoons salt
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4 teaspoons ground ginger
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1-1/2 teaspoons ground cumin
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2 tablespoons vegetable oil
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1 teaspoon ground coriander
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1/4 teaspoon cayenne pepper
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4 small boneless, skinless chicken breasts (about 1-1/2 pounds total)
Directions
1.
In a medium-size saucepan, stir together tomatoes, vinegar, brown sugar, onion, 1 teaspoon of the salt, 1 teaspoon of the ground ginger and 1/2 teaspoon of cumin. Bring to a boil over high heat. Boil for 18 to 22 minutes, stirring occasionally, or until the liquid has cooked off; set aside and keep warm.
2.
Meanwhile, place vegetable oil, remaining 3 teaspoons ground ginger, 1 teaspoon cumin, the coriander and cayenne in a shallow glass dish; stir to combine. Place chicken in the mixture and turn to coat.
3.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Sprinkle chicken with remaining 1/2 teaspoon salt and grill for about 7 minutes per side or until internal temperature registers 160 degrees on an instant-read thermometer. Serve chicken with a heaping 1/4 cup chutney.
Nutrition information
Calories 425, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 99 mg, Sodium 1017 mg, Carbohydrate 44 g, Fiber 4 g, Protein 42 g.
Percent Daily Values are based on a 2,000 calorie diet
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