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Sautéed Sweet Chicken Breasts with Tomato Chutney over Rice
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3 TBSP | EVOO |
2 cups | white rice |
6 | plum tomatoes, quartered |
Cumin | |
Ground Coriander | |
S&P | |
1 | Jalapeño, finely chopped |
2 | Shallots, thinly sliced |
2 Cloves | Garlic, chopped |
3 TBSP | Sherry Vinegar |
3 TBSP | Brown Sugar |
1/4 cup | Cilantro, chopped |
3 | Scallions, chopped |
1/4 cup | Flat Leaf Parsley, chopped |
1 TBSP | Honey |
4 6oz Boneless, Skinless Chicken Breasts
Cook rice. Then heat medium sized skillet over medium-high heat with some EVOO. Add tomatoes, cumin, coriander, jalapeño, shallots, garlic and S&P. Cook, stirring, for 3 minutes. Add sherry vinegar, brown sugar and 1 cup of water. Turn heat to medium-low and simmer for 10-12 minutes.
In a bowl combine EVOO, cilantro, scallions, parsley, honey and S&P. Coat chicken breasts with mixture. Heat skillet over medium-high heat and add the chicken, cooking for 5-6 minutes on each side. Top chicken with chutney over rice.
Recipe uploaded with Shop'NCook for iPhone.
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