Sauteed Sweet Chicken Breasts with Spicy Tomato Chutney & White Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup low sodium chicken broth2 Tbsp olive oil1 cups white rice6 plum tomatoes, quartered1 tsp ground cumin2 tsp ground coriander1 jalapeno pepper, seeded & chopped2 garlic cloves, chopped3 Tbsp sherry vinegar1 1/2 Tbsp Splenda brown sugar blend1/4 cup fresh cilantro, chopped fine1/4 cup fresh parsley, chopped fine2 tsp honey4 4-oz boneless, skinless chicken breasts
1. Bring chicken broth to a boil and a drizzle of olive oil to a rolling boil in a medium pot. Add the rice, remove from heat and allow to steam, covered, for 5 minutes.
2. Heat a medium-size skillet over high heat with a tbsp olive oil. Add tomatoes, cumin, coriander, jalapeno, garlic and salt & pepper to taste.
3. Cook, stir frequently, for 3 minutes. Add the sherry vinegar, brown sugar and 1 cup water.
4. Reduce heat to medium low and simmer for 10 to 12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened.
5. In a bowl, combine the remaining olive oil, cilantro, parsley, honey and salt & pepper to taste. Add the chicken breasts and toss to coat.
6. Heat a nonstick skillet over medium-high heat. Add seasoned chicken breasts and cook for 5 to 6 minutes on each side, or until cooked through.
7. Remove the chicken from the pan to a serving plate. Top each breast with chutney and serve with white rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
2. Heat a medium-size skillet over high heat with a tbsp olive oil. Add tomatoes, cumin, coriander, jalapeno, garlic and salt & pepper to taste.
3. Cook, stir frequently, for 3 minutes. Add the sherry vinegar, brown sugar and 1 cup water.
4. Reduce heat to medium low and simmer for 10 to 12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened.
5. In a bowl, combine the remaining olive oil, cilantro, parsley, honey and salt & pepper to taste. Add the chicken breasts and toss to coat.
6. Heat a nonstick skillet over medium-high heat. Add seasoned chicken breasts and cook for 5 to 6 minutes on each side, or until cooked through.
7. Remove the chicken from the pan to a serving plate. Top each breast with chutney and serve with white rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 303.5
- Total Fat: 11.1 g
- Cholesterol: 65.0 mg
- Sodium: 282.3 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 1.4 g
- Protein: 27.7 g
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