Tomato chutney chicken

Yield: 4 servings

Measure Ingredient
4 eaches Breasts, chicken, halves, broiler/fryer, boned, skinned
16 ounces Tomatoes, with juice, cut up
1 cup Apple, cooking, peeled, chopped
¼ cup Onion, chopped
¼ cup Pepper, green, chopped
¼ cup Raisins, golden
2 tablespoons Juice, lemon
2 tablespoons Sugar, brown
1 teaspoon Lemon peel, ground
1 large Garlic, clove, minced
¼ teaspoon Pepper, red, flakes
½ teaspoon Cinnamon
¼ teaspoon Salt

In a frying pan, mix the tomatoes, apple, onion, green pepper, raisins, lemon juice, brown sugar, lemon peel, garlic, red pepper flakes and cinnamon. Stir to mix.

Cook, stirring, over medium-high heat until mixture boils.

Sprinkle salt over the chicken breasts. Place chicken over the tomato mixture. Reduce heat to medium-low; cover and cook, stirring and turning frequently, about 15 minutes or until chicken is fork tender.

Arrange the chicken on serving platter. Spoon sauce over the chicken. Serve.

Per serving:

: 230.0 calories

: 29.0 g protein

: 1.9 g total fat

: ⅖ g saturated fat

: 24.7 g carbohydrate

: 68.0 mg cholesterol

: 364.0 mg sodium

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

: Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94

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