Wednesday, April 2, 2014

Chutney and Cheddar Chicken

If you are like me, you make the same chicken recipes day after day, week after week. Don't get me wrong, they are yummy recipes, but can't we just try something NEW for once? The answer is yes! We can!
My mother makes a lot of fruit glazed chicken breasts and I was actually craving that tonight. Of course, I didn't have any fruit jam, but I did have one jar of a special gem that I made a few months ago, English Christmas Chutney. This chutney is not jelly like at all, but is a mix of chopped, vinegary and savory, sweet and dried fruit. I will post my recipe as soon as I make it again.

Anyways, I remembered that I had one jar left, and while I love to eat it spooned atop a nice sharp cheddar, I figured I'd try it out atop chicken covered with cheddar. The results were awesome!

I marinated my thinly sliced chicken breasts in lemon juice and Trader Joes 21 Spice Salute, salt free seasoning. If you can't find it, use Mrs. Dash or your favorite herb blend. Sprinkle the juice and herb blend of chicken and let stand for an hour or two. I sliced the chicken thin as if I were making marsala or piccata.
If you can't find chutney, use a thick jam or preserve that has chopped fruit in it. Apricot, cherry or blueberry would be awesome in this.

1-2 large and thinly sliced chicken breasts
lemon juice (half lemon)
Herb seasoning
cheddar cheese
1 small jar of chutney
coconut oil
salt to taste

1. Heat a skillet and add some coconut oil. When pan is heated add chicken.
2. Brown chicken on both sides, add some water to the pan and let the chicken steam for about 3 minutes
3. Spread the chutney on each piece of chicken and top with cheddar. Add more water to the pan if needed. Cover and let steam for another 3 minutes.
4. At this point, chicken should be thoroughly cooked through. Serve and enjoy!

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