Post by veggiechef on Sept 4, 2007 20:26:43 GMT -5
This recipe is quick, easy and best of all GLUTEN FREE!!!!!
4 Large chicken breast halves,boneless, skinless (about 1 ½ lbs)
8 oz (1 cup) crushed canned pineapple, drained
8 oz (1 cup) jar of mango chutney,found in any Indian grocery
or the International aisle of the supermarket.
1 Tbsp curry powder
1 Tbsp lime or lemon juice (fresh is best)
1 Tbsp olive oil
Lime slices and cilantro for garnish
1) Heat the grill to Medium heat (I used the George Foreman) With a sharp knife, make a pocket in the thickest part of the chicken breast.
2) In medium bowl, mix the mango chutney, pineapple, curry powder, and lime or lemon juice. Divide mixture in half, reserving half for later.
3) Add the olive oil to half of the chutney mixture. Stuff 1 Tbsp of this chutney mixture into the chicken pockets. Coat the chicken with the rest of the chutney/oil mix.
4) Cook chicken on hot grill until juices run clear when pierced with knife. Arrange chicken breasts on dinner plates and top with the lime slices and cilantro. Serve with the reserved chutney mixture (that has not been touched by raw chicken meat.)
This recipe can be served with store bought coconut rice, or any rice, quinoa grain or whatever starch you prefer. I made this entire meal in less than 30 minutes, start to finish.
Next time instead of using olive oil, I'm going to use melted coconut oil to add even more flavor to this sweet slightly spicy dish!
4 Large chicken breast halves,boneless, skinless (about 1 ½ lbs)
8 oz (1 cup) crushed canned pineapple, drained
8 oz (1 cup) jar of mango chutney,found in any Indian grocery
or the International aisle of the supermarket.
1 Tbsp curry powder
1 Tbsp lime or lemon juice (fresh is best)
1 Tbsp olive oil
Lime slices and cilantro for garnish
1) Heat the grill to Medium heat (I used the George Foreman) With a sharp knife, make a pocket in the thickest part of the chicken breast.
2) In medium bowl, mix the mango chutney, pineapple, curry powder, and lime or lemon juice. Divide mixture in half, reserving half for later.
3) Add the olive oil to half of the chutney mixture. Stuff 1 Tbsp of this chutney mixture into the chicken pockets. Coat the chicken with the rest of the chutney/oil mix.
4) Cook chicken on hot grill until juices run clear when pierced with knife. Arrange chicken breasts on dinner plates and top with the lime slices and cilantro. Serve with the reserved chutney mixture (that has not been touched by raw chicken meat.)
This recipe can be served with store bought coconut rice, or any rice, quinoa grain or whatever starch you prefer. I made this entire meal in less than 30 minutes, start to finish.
Next time instead of using olive oil, I'm going to use melted coconut oil to add even more flavor to this sweet slightly spicy dish!
Hugs and Stuff Girly <3
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