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Ingredients Jump to Instructions ↓

  1. Chutney

  2. 1 Granny Smith apple

  3. 1 Red onion

  4. 1/3 cup 65g / 2 1/3oz Granulated sugar - plus

  5. 2 tablespoons 30ml Granulated sugar

  6. 1/4 cup 40g / 1.4oz Brown sugar - (packed)

  7. 1/2 cup 118ml Cider vinegar

  8. Zest of 1 orange

  9. 1/4 teaspoon 1 1/3ml Ground ginger

  10. 1/4 teaspoon 1 1/3ml Salt

  11. 1/4 teaspoon 1 1/3ml Cinnamon

  12. 1/2 lb 227g / 8oz Fresh blueberries

  13. 2 tablespoons 30ml Dried currants

  14. Chicken

  15. 8 Boneless skinless chicken breasts - (abt 3 lbs)

  16. 2 Eggs

  17. Salt - to taste

  18. 1 cup 62g / 2 1/5oz Flour

  19. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  20. 1/2 cup 46g / 1.6oz Sliced almonds

  21. 1/2 cup 99g / 3 1/2oz Butter - divided

  22. 4 Orange slices - halved, for garnish

Instructions Jump to Ingredients ↑

  1. For the Chutney: Peel and core the apple, then coarsely chop. Coarsely chop the onion. Set aside.

  2. In a medium saucepan, combine the granulated and brown sugars, vinegar, orange zest, ginger, salt and cinnamon. Bring to a boil. Reduce the heat to low and add the apple, onion, blueberries and currants. Simmer, uncovered, until thick, 30 to 40 minutes, stirring occasionally.

  3. Cool to room temperature, about 30 minutes, before serving. This can be made a week in advance and kept in the refrigerator. (Makes 3 cups)

  4. For the Chicken: Pound the chicken breasts about 3/4-inch thick between two sheets of plastic wrap. Beat the eggs with a pinch of salt in a bowl until foamy. Combine the flour, 1 teaspoon of salt, the pepper and almonds in a shallow bowl. Set aside.

  5. Dip the chicken breasts in the egg mixture, then coat them with the flour mixture. Place on a rack.

  6. Melt half the butter in a large skillet over medium heat. Cook half of the chicken breasts until just golden, about 4 minutes a side. Keep them warm. Melt the remaining butter and cook the remaining chicken in the same way.

  7. If the chutney has been refrigerated, heat it just enough to take the chill off. Place the chicken on a platter and spoon the chutney over the top. Top each breast with a half an orange slice for garnish.

  8. This recipe yields 8 servings.

  9. Each serving: 570 calories ; 356 mg sodium; 203 mg cholesterol; 23 grams fat; 9 grams saturated fat; 41 grams carbohydrates; 50 grams protein; 3.14 grams fiber.

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