This recipe is from my Cooking Light cookbook. It calls for both green and red grapes. I knew from making Roasted Italian Sausage with Grapes, that it makes no difference in taste or color, which grape is used, so I used only green grapes. I then added crushed red peppers to the mix for a little heat.
I really like this recipe, and am looking forward to the next time I make it with chicken straight from the grill. It will be delicious!
Chicken with Grape Chutney
½ cup chopped onion
½ cup red wine vinegar
½ cup dry red wine
2 teaspoons paprika
1 teaspoon crushed red peppers
1 teaspoon ground ginger
1 cinnamon stick
2 cups seedless green grapes
4 skinless, boneless chicken breasts
2 teaspoons canola oil
½ teaspoon salt
½ teaspoon seasoned pepper
In skillet over medium-high heat, add oil.
When hot, add chicken breasts.
Sprinkle with salt and pepper.
Sauté until golden brown and juices run clear, turning once.
Meanwhile, in a medium saucepan, combine first 7 ingredients over medium-high heat.
Bring to a boil and cook for 10 minutes.
Stir in grapes; reduce heat, and simmer 20 minutes.
Remove cinnamon stick.
Serve chicken with chutney on the side.
It is delicious!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!