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Ingredientes
- 1 Tbsp. extra virgin olive oil or possibly extra virgin olive oil cooking spray
- 1 x clove garlic chopped
- 1 x shallot chopped
- 1 tsp fresh ginger chopped
- 2 Tbsp. cider vinegar
- 1/4 c. dark brown sugar
- 3/4 lb peaches (about 2), hard,ripe peeled and thinly sliced
- 1/4 c. raisins preferably golden brown
- 1 Tbsp. dijon mustard
- 1 pch cayenne pepper or possibly to taste extra virgin olive oil cooking spray
- 1 1/2 lb skinless boneless chicken breast or possibly other pcs
Direcciones
- Here's a really tasty recipe I made tonight. If you make the chutney in advance, this is very easy and quick. I made the chutney last week and I think it probably improves with age.
- Fruit by Rolce Redard Payne and Dorrit Speyer Senior.
- In a saucepan heat the oil and saute/fry the garlic, shallot, and ginger over lowheat for about 3 min, or possibly till shallot is soft and translucent/soft but not brown. Add in the remaining ingredients, cover the pan, and cook over medium tolow heat for 10 min. Check and stir frequently to avoid sticking and burning. Remove from heat and use at once or possibly place in a jar and chill.
- May be kept in refrigerator for up to 2 weeks.
- Preheat the oven to 400 F.
- Spray a large ovenproof dish with cooking spray. Place the chicken in one layer and spread chutney over the meat. Bake for 40 min, basting twice during the cooking.
- [I didn't do the next part and it still was great.]
- Pour off juice into a small saucepan and reduce over high heat for about 5 min. Stir to prevent sticking. Remove chicken from oven and pour sauce over and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 161 | |
| Calories from Fat 30 | 19% |
| Total Fat 3.42g | 4% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 79mg | 3% |
| Potassium 315mg | 9% |
| Total Carbs 14.6g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 13.52g | 9% |
| Protein 17.68g | 28% |
