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BackstoryA bit of jalapeno jelly adds a touch of heat and color to the sweet-and-sour apple chutney. It makes the perfect accompaniment to this and other spicy chicken and pork dishes, particularly those cooked over the grill.
- 1 cup apple-jalapeno chutney (*recipe follows)
- 1/2 cup orange juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh ginger
- 1 tablespoon light brown sugar
- 4 scallions, finely chopped
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 boneless, skinless chicken breasts (4-5 oz. each), trimmed
- Prepare Apple-Jalapeño Chutney.
- 2. Meanwhile, combine orange juice, oil, ginger, brown sugar, scallions, coriander, cinnamon, salt and pepper in a medium bowl; whisk to blend. Add the chicken; turn to coat with the marinade. Cover and marinate in the refrigerator for at least 30 minutes or for up to 6 hours.
- 3. Preheat oven to 400°F. Coat a 7-by-11-inch or similar shallow baking dish with cooking spray. Arrange the chicken breasts in the baking dish and pour the marinade directly over them. Bake for 10 minutes, then reduce oven temperature to 375° and bake until the chicken is no longer pink in the center, 20 to 25 minutes more. (An instant-read thermometer inserted in the center should register 170°F.) Let cool in the pan for 5 to 10 minutes, then serve with the chutney on the side.