Sauteed Sweet Chicken Breasts with a Spicy Fresh Tomato Chutney and White Rice


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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


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