Herb & Garlic Chicken Breast with Spicy Apple Chutney

Herb & Garlic Chicken Breast with Spicy Apple Chutney

Four 8 oz. chicken breasts

Herb Marinade

1 C. olive oil

1 T. fresh rosemary, finely chopped

1 T. fresh oregano, finely chopped

1 T. fresh basil, finely chopped

1 T. fresh basil, finely chopped

juice of 1 lemon

2 cloves garlic, minced

1 t. salt

1 t. black pepper

Spicy Apple Chutney

1 T. vegetable oil

1/4 very small red onion, diced into 1/4″ pieces

1/4 red bell pepper, diced fine

1/4 t. dry mustard

1/4 t. salt

1 clove garlic, minced

1/2 jalapeno pepper, minced

1 lb. Granny Smith apples, peeled and sliced thin

1/8 t. ground allspice

1/8 t. ground ginger

1 T. golden raisins

3 T. brown sugar

2 T. red wine vinegar

To make marinade: Combine garlic and 1/2 cup olive oil in blender or food processor and puree garlic well. Transfer garlic mixture into medium bowl with all remaining ingredients and mix well. Let stand for one hour before using as marinade.

To prepare chicken: Place chicken breasts in ovenproof baking dish and pour marinade over chicken. Marinate in refrigerator for 24 hours prior to preparing chicken for serving.

Preheat oven to 450°F.

Roast chicken in oven for 25-30 minutes or until skin is golden brown.

Place warm Spicy Apple Chutney on a serving plate and place chicken on top of chutney. Serve with Wild Rice Vegetable Blend or other desired side dish. Garnish with fresh herb sprigs.

Spicy Apple Chutney: Heat vegetable oil in sauté pan. Add red onion, red pepper, mustard, and salt; cook until translucent, approximately 5 minutes. Add garlic, jalapeno pepper, apples, allspice, and ginger; continue cooking for one minute. Add raisins, brown sugar, and vinegar and bring to a boil. Refrigerate until ready to use.





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