SAUTEED SWEET CHICKEN BREASTS WITH A SPICY FRESH TOMATO CHUTNEY AND WHITE RICE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 14oz cans of chicken broth
  • 3 tablespoons EVOO
  • 2 cups white rice
  • 6 plum tomatoes
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 serrano or jalapeno pepper, half of the sees removed, then finely chopped
  • 2 shallots
  • 2 garlic cloves
  • Salt and pepper
  • 3 tablespoons sherry vinegar
  • 3 tablespoons brown sugar
  • 1/4 cup fresh cilantro leaves
  • 3 scallions, finely chopped
  • 1/4 cup fresh flat leaf parsley
  • 1 tablespoon honey
  • 4 6oz boneless, skinless chicken breast halves

Directions

  • Bring chicken brother and a tablespoon of EVOO to a boil in a medium pot.
  • Add rice, reduce to a simmer and cover. Stir occasionally for 17-18 minutes. Fluff with a fork
  • Heat in a medium-size skillet over high heat with a tablespoon of the EVOO.
  • Add quartered tomatoes, cumin, coriander, peppers, shallots, garlic, salt and pepper
  • Cook, stirring frequently for 3 minutes
  • Add vinegar, brown sugar and 1 cup of water
  • Turn down heat to medium low and simmer for 10-12 minutes or until water has evaporated and the tomatoes have broken down and are slightly thickened
  • In a bowl, combine remaining 2 tablespoons of EVOO, cilantro, scallions, parsley, honey and a little salt and pepper
  • Add chicken breasts and toss to coat
  • Heat nonstick skillet over medium high heat
  • Add chicken, cook for 5 – 6 minutes per side.
  • Remove from pan
  • Top each chicken with chutney and serve with white rice

Notes

Categories: Dinner  Main Dish  Poultry  Rice  Stew 

Author Credit: Rachel Ray

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