Why not make some chutney? It is the perfect accompaniment to chicken ~ there’s something about the delicious way sweet and sour chutney balances out the flavor of savory chicken.
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!