 | | Directions | Chutney:
- Heat oil in a large non-reactive skillet over medium heat.
- Add onion and bay leaf, reduce heat to medium low.
- Cook, stirring often, until softened - approximately 10 minutes.
- Stir in apples, cook 3-5 minutes. Stir often while cooking.
- Add brown sugar, jelly, vinegar, lemon juice, apple juice, orange peel and jalapeños.
- Bring mixture to a low boil, then simmer on medium low heat.
- Stir until apples are tender and liquid is reduced by 1/3. Approximately 5-10 minutes.
- Remove from heat.
- Let cool in bowl.
- Serve at room temperature or chilled.
Chicken:
- Meanwhile, combine orange juice, oil, ginger, brown sugar, green onions or scallions, coriander, cinnamon, salt and pepper in a medium sized bowl.
- Whisk to blend.
- Add the chicken breasts to the marinade and turn to coat. Cover and refrigerate for at least 30 minutes or up to 6 hours.
- Preheat oven to 400°.
- Coat a baking dish with cooking spray.
- Arrange chicken breasts in baking dish and pour marinade over top.
- Bake for 10 minutes then reduce oven temperature to 375°.
- Bake until the chicken is no longer pink, 15-20 minutes. A meat thermometer inserted into the thickest part of the chicken breast should read 170°.
- Allow to cool for 5 minutes and serve with chutney.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: 7x11 baking dish, medium bowl
Servings: 4
|  | | Ingredients | | - | | Chutney Ingredients |
| - | | 1 tablespoon olive oil or canola oil |
| - | | 1 large onion, chopped (2 cups) |
| - | | 1 bay leaf |
| - | | 2 large apples; Granny Smith, McIntosh, peeled and diced |
| - | | 1/3 cup packed brown sugar |
| - | | 1/3 cup hot jalapeno jelly |
| - | | 1/3 cup apple juice or orange juice |
| - | | 1/4 cup apple cider vinegar |
| - | | 2 tablespoons lemon juice |
| - | | 1 teaspoon grated orange peel |
| - | | 5 rings of jalapeno - chopped |
| - | | Chicken Breast Ingredients |
| - | | 1/2 cup orange juice |
| - | | 1 tablespoon olive oil |
| - | | 1 tablespoon grated fresh ginger |
| - | | 1 tablespoon brown sugar |
| - | | 4 green onions or scallions, finely chopped |
| - | | 1 teaspoon ground coriander |
| - | | 1/4 teaspoon ground cinnamon |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 4 boneless, skinless chicken breasts, trimmed |
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