Recipe - Grilled Chicken With Summer Fruit Chutney

Three fourths cup Dried tomatoes; dry packed
4 md Garlic cloves
1 teaspoon Extra virgin olive oil
1 teaspoon Crushed red pepper
2 tablespoon Dijon mustard
2 tablespoon Balsamic vinegar
One fourth teaspoon Salt; to taste
1/8 teaspoon Black pepper; to taste
30 ounce Chicken breasts; boned (6
fillets), trimmed and
flattened
4 tablespoon Unsalted butter; at room
temperature

1. Soften the drypacked sundried tomatoes in boiling water for at least
15 minutes. Drain well.

2. Mince the garlic in a food processor fitted with a steel blade. Add the
drained tomatoes and the rest of the ingredients for the paste and process
until pureed and the consistency of a thick paste. Reserve 2 tablespoons.

3. Place the chicken breasts in large, shallow, nonaluminum dish and coat
evenly with the paste. Make sure to put some under the skin. Refrigerate 2
to 8 hours, turning several times to make sure the marinade is adhering to
the chicken. (The longer it marinates, the spicier it will be.)

4. In a food processor fitted with a steel blade process the butter with
the reserved tomato paste until well blended. Place on a sheet of wax paper
and roll up into a cylinder. Refrigearte for at least 4 hours or until read
to use. It should become very firm.

5. Prepare the barbecue for mediumheat grilling. Grill the chicken 3
inches from the flame for 7 to 10 minutes per side basting with a slice of
the butter mixture on each side.

6. Arrange the chicken on individual plates and top each piece with a thin
slice of the butter.

Advance Preparation: This may be prepared 8 hrs in advance through step 4
and refrigerated.

As a light entree: make 8 to 12 salads of chicken, sauteed zucchini and
arugula.

THE TASTE OF SUMMER; (1988) diane Rossen Worthington (Bantam). McRecipe:
About 260 cals, 12g fat, 41% cff. Posted on Kitchen Path
(http://wizard.ucr.edu/~phanneman) 1997

Recipe by: The Taste of Summer; Diane Rossen Worthington

Posted to MCRecipe Digest V1 #1069 by KitPATh phannema@wizard.ucr.edu on
Jan 31, 1998