Spiced Chicken Breasts with Apple-Jalapeno Chutney Recipe
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A chicken dish with subtle heat.
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1 tablespoon olive oil or canola oil
1 large onion, chopped (2 cups)
1 bay leaf
2 large apples; Granny Smith, McIntosh, peeled and diced
1/3 cup packed brown sugar
1/3 cup hot jalapeno jelly
1/3 cup apple juice or orange juice
1/4 cup apple cider vinegar
2 tablespoons lemon juice
1 teaspoon grated orange peel
5 rings of jalapeno - chopped
Chicken Breast Ingredients
1/2 cup orange juice
1 tablespoon olive oil
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
4 green onions or scallions, finely chopped
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts, trimmed
:7x11 baking dish, medium bowl
Heat oil in a large non-reactive skillet over medium heat.
Add onion and bay leaf, reduce heat to medium low.
Cook, stirring often, until softened - approximately 10 minutes.
Stir in apples, cook 3-5 minutes. Stir often while cooking.
Add brown sugar, jelly, vinegar, lemon juice, apple juice, orange peel and jalapeÃ±os.
Bring mixture to a low boil, then simmer on medium low heat.
Stir until apples are tender and liquid is reduced by 1/3. Approximately 5-10 minutes.
Remove from heat.
Let cool in bowl.
Serve at room temperature or chilled.
Meanwhile, combine orange juice, oil, ginger, brown sugar, green onions or scallions, coriander, cinnamon, salt and pepper in a medium sized bowl.
Whisk to blend.
Add the chicken breasts to the marinade and turn to coat. Cover and refrigerate for at least 30 minutes or up to 6 hours.
Preheat oven to 400°.
Coat a baking dish with cooking spray.
Arrange chicken breasts in baking dish and pour marinade over top.
Bake for 10 minutes then reduce oven temperature to 375°.
Bake until the chicken is no longer pink, 15-20 minutes. A meat thermometer inserted into the thickest part of the chicken breast should read 170°.
Allow to cool for 5 minutes and serve with chutney.
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