Mango Serrano Chutney Topped Chicken Breast
Tender chicken breast is served with a sweet and spicy Mango Kiwi Chutney, and cooks up in 20 minutes!
I love versatile foods, and this is one of them. Once you learn how to make it and understand the basic characteristics of a chutney, you can cook it to suit your personal tastes and what you have in your refrigerator (try it with apples, peaches, plums, tomatoes…I’ve even seen rhubarb chutney). This is one of my favorite dishes to make because it is RIDICULOUSLY easy (you put all the ingredients in a pan and simmer away for 15-20 minutes…how can it get easier than that?) and the flavors are awesome. The sweetness of the fruit, the heat from the chile, the tang from the vinegar, and warm holiday spices all topped on a plump and juicy chicken breast. Mmmm.
Mango Serrano Chutney Chicken Breast
- 1 mango diced
- 1 kiwi diced
- 3 tbsp sugar
- 1 tsp fresh grated ginger
- 1/2 cup red onion finely chopped
- 3 tbsp red wine vinegar
- 1 serrano chile finely minced (or whatever hot chile you like…habanero, fresno, etc. The pepper is necessary though, otherwise the dish will be imbalanced).
- 1/8 tsp ground cloves
- 1/8 tsp ground cinnamon
- 1/8 tsp ground allspice
- Pinch of salt and pepper
- 1 pound chicken breast
- Place all ingredients except the chicken in a large skillet over medium heat and simmer for 2 minutes.
- Season the chicken breasts with salt and pepper, then add them to the pan, moving some of the chutney aside so the chicken has direct contact with the bottom of the pan. Let the chicken simmer in the chutney for 10 minutes on each side, until the chicken breasts reach 160 on an instant read thermometer.