Sauteed Sweet Chicken Breasts with a Spicy Fresh Tomato Chutney and White Rice
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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 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
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 â€“ 6 minutes per side.
Remove from pan
Top each chicken with chutney and serve with white rice