Sauteed Sweet Chicken Breasts with Spicy Tomato Chutney & White Rice
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Sauteed Sweet Chicken Breasts with Spicy Tomato Chutney & White Rice calories by ingredient
Introduction
A modified Rachael Ray recipe to maintain the same taste with lower calories. A modified Rachael Ray recipe to maintain the same taste with lower calories.Number of Servings: 4
Ingredients
-
1 cup low sodium chicken broth
2 Tbsp olive oil
1 cups white rice
6 plum tomatoes, quartered
1 tsp ground cumin
2 tsp ground coriander
1 jalapeno pepper, seeded & chopped
2 garlic cloves, chopped
3 Tbsp sherry vinegar
1 1/2 Tbsp Splenda brown sugar blend
1/4 cup fresh cilantro, chopped fine
1/4 cup fresh parsley, chopped fine
2 tsp honey
4 4-oz boneless, skinless chicken breasts
Directions
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.