Grilled Chutney Chicken


Prep: 10 min, Cook: 10 min.

4 boneless skinless chicken breast halves
9 ounces mango chutney, coarsely chopped
1/2 lb. canned crushed pineapple, drained
1 Tbs. curry powder
1 Tbs. lime juice
2 Tbs. brown sugar
1 Tbs. vegetable oil
1 lime, sliced

Prepare grill. With tip of knife, cut a horizontal pocket in the thickest part of each chicken breast. Combine chutney and next 4 ingredients in a bowl. Set aside half of chutney mixture for serving. Stir vegetable oil into remaining chutney mixture. Stuff 1 Tbs. oil-chutney mixture into each chicken breast pocket. Brush chicken breasts with remaining oil-chutney mixture. Place
chicken breasts on grill over medium heat. Cook 10 minutes, turning occasionally, until lightly browned and juices run clear when chicken is pierced with a knife. Serve chicken with lime slices and reserved chutney.

 

 

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Per serving: calories 409, fat 7.0g, 15% calories from fat, cholesterol 73mg, protein 27.6g, carbohydrates 61.3g, fiber 2.0g,
sodium 75mg.