Sounds good. I do an Indian spiced chicken that's similar but the chutney
would be an interesting addition.
Cooking Light magazine rocks!
--
the volleyballchick

"Willow Herself" wrote in
message ...
I made this for dinner tonight and it was delicious. It went just perfectly
with the Spiced barley pilaf that I do all the time.

Mmmmmmmmmmm
Will~

Indian-Spiced Chicken with Tomato Chutney
4 servings, 6 pts/serving

Ingredients
Chutney:
1 ½ tsp olive oil
¼ cup chopped shallot
1 tsp minced seeded Serrano chile
¼ tsp minced peeled fresh ginger
1 garlic clove, minced
1 cup coarsely chopped seeded tomato
2 TBSP red wine vinegar
1 TBSP sugar
1 tsp mustard seeds
½ tsp salt
Chicken:
2 tsp olive oil
½ tsp ground coriander
½ tsp curry powder
¼ tsp ground cumin
¼ tsp black pepper
4 (6 oz) skinless, boneless chicken breast halves
½ tsp salt
Cooking spray

Directions
1- To prepare chutney, heat 1 ½ tsp oil in a small saucepan over medium
heat. Add shallots and Serrano; cook 2 minutes stirring frequently. Add
ginger and garlic; cook 30 seconds, stirring frequently. Add tomato,
vinegar, sugar, mustard seeds, and ½ tsp salt; bring to a boil. Cover
reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until
mixture is thick. Set aside, and keep warm.
2- Prepare the grill.
3- To prepare the chicken, heat 2 tsp oil in a small saucepan over medium
heat. Add coriander, curry, cumin, and black pepper; cook 1 minute,
stirring frequently. Brush the mixture evenly on both sides of the
chicken; sprinkle evenly with ½ tsp salt.
4- Place the chicken on the grill rack coated with cooking spray; grill 4
minutes on each side or until chicken is done. Serve chutney over chicken.

Serving size: 1 chicken breast and 2 ½ TBSP chutney

Cooking light August 2006, p. 216