GRILLED CHICKEN WITH CHUTNEY

Grilled Chicken with Chutney image

My husband didn't like plums until he tasted them cooked with peaches, dried cranberries and spices in this robust chutney. It wakes up just about any kind of meat-chicken breasts to pork tenderloin. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

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Ingredients

3 medium plums, chopped
2/3 cup sugar
1/2 cup white wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons dried cranberries
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 cups chopped peeled peaches
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 teaspoon minced seeded jalapeno pepper
6 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons olive oil
1 tablespoon Tex-Mex chili seasoning mix
Red leaf lettuce
Additional chopped jalapenos, optional

Steps:

For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature., Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired.

Nutrition Facts : Calories 346 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges