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Roasted Chicken with Harvest Fruit and Veggie Chutney

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Contributed by: Diane Henderiks, RD

  • 4 3-ounce boneless, skinless chicken breasts, rinsed, patted dry and lightly pounded
  • Salt and freshly ground black pepper
  • 1/4 cup low-sodium chicken broth
  • 1 1/2 cups Welch's 100% Grape Juice made with Concord grapes
  • 1 tablespoon rice wine vinegar
  • 2 dried apricots, finely chopped
  • 3 chestnuts, roasted, shelled and diced
  • 1 small apple, diced
  • 1/2 cup diced red onion
  • 1/4 cup diced celery
  • 1 teaspoon ground ginger
  • 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon finely chopped fresh rosemary leaves or 1/3 teaspoon dried

    1. Preheat oven to 350°F.
    2. Season chicken lightly with salt; generously with pepper.
    3. Arrange chicken smooth-side up in small roasting pan. Add chicken broth to pan.
    4. Bake 15 minutes, then brown under broiler for a few minutes.
    5. While chicken is cooking, make chutney. In medium saucepan, combine first 8 ingredients (grape juice through ginger). Bring to boil; reduce heat to medium. Cook for 15 minutes. Stir in herbs; keep warm until ready to serve.
    6. To serve, place 1 chicken breast on each plate. Using slotted spoon, top with 1/4 of chutney.
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