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Grilled Chicken with Chutney

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

6 ServingsPrep: 30 min. + cooling Grill: 10 min.

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

Directions

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

2 of 2

Grilled Chicken with Chutney (continued)

Directions (continued)

chicken, covered, over medium heat for 5-6 minutes on each side or
until a meat thermometer reads 170°. Slice chicken; serve on
lettuce leaves with chutney. Sprinkle with additional jalapenos if
desired. Yield: 6 servings.

Nutrition Facts: 1 chicken breast half with 1/3 cup chutney equals 346 calories, 8 g fat (2 g saturated fat), 78 mg cholesterol, 178 mg sodium, 38 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 fruit, 1 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.