Tomato Chutney Chicken

Recipe Ingredients

4		Breasts - chicken, halves, - broiler/fryer, bon
		Skinned
16 oz	454g	Tomatoes - with juice, - cut up
1 cup	146g / 5.1oz	Apple - cooking, peeled, - chopped
1/4 cup	15g / 0.5oz	Onion - chopped
1/4 cup	36g / 1.3oz	Pepper - green, chopped
1/4 cup	40g / 1.4oz	Raisins - golden
2 tablespoons	30ml	Juice - lemon
2 tablespoons	30ml	Sugar - brown
1 teaspoon	5ml	Lemon peel - ground
1 teaspoon	5ml	Garlic - clove, minced (large)
1/4 teaspoon	1.3ml	Pepper - red, flakes
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

In a frying pan, mix the tomatoes, apple, onion, green pepper, raisins, lemon juice, brown sugar, lemon peel, garlic, red pepper flakes and cinnamon. Stir to mix.

Cook, stirring, over medium-high heat until mixture boils.

Sprinkle salt over the chicken breasts. Place chicken over the tomato mixture. Reduce heat to medium-low; cover and cook, stirring and turning frequently, about 15 minutes or until chicken is fork tender.

Arrange the chicken on serving platter. Spoon sauce over the chicken. Serve.

Source:
"Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

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