Recipe - Grilled Chicken With Spices

Summer Fruit Chutney:
2 cup Sugar
1 cup Cider vinegar
1 tablespoon Fresh ginger root; finely
grated
2 md Peaches; halved, 1/4" slices
4 md Dark plums; halved, cut in
1/8th
1 pt Blueberries
One half pt Raspberries

CHICKEN
2 tablespoon Fresh lemon juice
1 teaspoon Dijon mustard
6 tablespoon Olive oil
8 Chicken breast halves
without skin; boned and
lightly pounded
Salt
Fresh ground black pepper
One fourth cup Fresh cilantro; minced

Summer Fruit Chutney:

1 In a medium nonreactive saucepan, combine the sugar, vinegar and ginger
and bring to a boil over moderate heat. Let cool for 30 minutes.

2 In a large bowl, combine the peaches, plums, blueberries and
raspberries. Pour the sugar syrup on the fruit and let macerate for about
30 minutes.

(The chutney can be made up to one day in advance. Omit the respberries and
let sit at room temperature for 1 hour before serving.)

The Chicken:

3 Meanwhile, in a large nonreactive bowl, whisk the lemon juice and
mustard. Whisk in the oil in a thin stream until incorporated. Add the
chicken breasts and turn to coat. Let marinate for 30 minutes.

4 Heat a grill or castiron grill pan until very hot. Season the checkin
breasts well on both sides with salt and pepper. Working in batches if
necessary, arrange the chicken breasts, smooth side down, on the grill or
in the pan without crowding, and cook over moderately high heat for 2
minutes. Rotate and cook to create crisscross grill marks, 2 minutes
longer. Then flip the chicken and cook on the other side until opaque
throughout, about 4 minutes longer. Transfer to a plate and keep warm while
you cook the remaining chicken breasts.

5 To serve, place 2 chicken breast halves on each plate. Using a slotted
spoon, scoop some of the fruit chutney onto the chicken. Garnish with a
sprinkling of the fresh cilantro.

Recipe by: Ron West

Posted to BakeryShoppe Digest V1 #526 by Ron West ronwest@bigfoot.net on
Jan 24, 1998