Grilled Chicken With Chutney

Name: Grilled Chicken With Chutney
Ingredients: 3 medium plums, chopped; 2/3 cup sugar; 1/2 cup white wine vinegar; 3 tablespoons balsamic vinegar; 2 tablespoons dried cranberries; 1 garlic clove, minced; 1 teaspoon minced fresh gingerroot; 1/4 teaspoon ground allspice; 1/4 teaspoon crushed red pepper flakes; 2 cups chopped peeled peaches; 1/4 cup finely chopped red onion; 1 teaspoon Dijon mustard; 1/2 teaspoon minced seeded jalapeno pepper; 6 boneless skinless chicken breast halves (5 ounces each); 2 tablespoons olive oil; 1 tablespoon Tex-Mex chili seasoning mix; Red leaf lettuce; Additional chopped jalapenos, optional

18 ingredients

2 steps

Ingredients

3 medium plums, chopped
2/3 cup sugar
1/2 cup white wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons dried cranberries
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 cups chopped peeled peaches
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 teaspoon minced seeded jalapeno pepper
6 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons olive oil
1 tablespoon Tex-Mex chili seasoning mix
Red leaf lettuce
Additional chopped jalapenos, optional

Directions

1

For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature.
2

Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired.