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chicken with spiced kumquat chutney recipe

Written on Sunday, October 9, 2016 | 6:12:00 PM




makes: 4 servings (1 chicken breast half and 3 tablespoons chutney each)

Preparation time : 20 minutes 

Ingredients : 
- 1 recipe Spiced Kumquat Chutney
- Nonstick cooking spray
- 4 medium skinless, boneless chicken breast halves (1¼ to 1½ pounds total)
- ¼ teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 tablespoons chopped pistachio nuts

spiced kumquat chutney: In a small saucepan heat 2 teaspoons canola oil over medium heat. Add 2 green onions, thinly sliced; ¼ teaspoon ground ginger; ¼ teaspoon ground coriander; and 1⁄8 teaspoon ground cinnamon. Cook and stir for 1 minute. Stir in ½ cup chopped kumquats, 1⁄3 cup dried cranberries, 3 tablespoons water, 2 tablespoons cider vinegar, and 1 tablespoon sugar.* Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5 minutes, stirring once or twice. Remove from heat and set aside.

Preparation Method :
1) Prepare Spiced Kumquat Chutney; set aside. Coat a nonstick grill pan with cooking spray. Heat over medium-high heat. Sprinkle chicken with the salt and pepper and add to hot pan.

2) Cook for 10 to 12 minutes or until no longer pink (170°F), turning once halfway through cooking. Serve chutney over chicken. Sprinkle with pistachios.

*sugar substitutes: Choose from Splenda Granular or Sweet’N Low bulk or packets. Follow package directions to use amount equivalent to 1 tablespoon sugar.

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