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This recipe comes from Chef Craig
Common, The Common Grill, Chelsea, MI. |
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Herb & Garlic Chicken Breast with Spicy Apple Chutney
Four 8 oz. chicken breasts
Herb Marinade
1 C. olive oil
1 T. fresh rosemary, finely chopped
1 T. fresh oregano, finely chopped
1 T. fresh basil, finely chopped
1 T. fresh basil, finely chopped
juice of 1 lemon
2 cloves garlic, minced
1 t. salt
1 t. black pepper
Spicy Apple Chutney
1 T. vegetable oil
1/4 very small red onion, diced into 1/4" pieces
1/4 red bell pepper, diced fine
1/4 t. dry mustard
1/4 t. salt
1 clove garlic, minced
1/2 jalapeno pepper, minced
1 lb. Granny Smith apples, peeled and sliced thin
1/8 t. ground allspice
1/8 t. ground ginger
1 T. golden raisins
3 T. brown sugar
2 T. red wine vinegar
To make marinade: Combine garlic and 1/2 cup olive oil in blender or food
processor and puree garlic well. Transfer garlic mixture into medium bowl with
all remaining ingredients and mix well. Let stand for one hour before using as
marinade.
To prepare chicken: Place chicken breasts in ovenproof baking dish and
pour marinade over chicken. Marinate in refrigerator for 24 hours prior to
preparing chicken for serving.
Preheat oven to 450°F.
Roast chicken in oven for 25-30 minutes or until skin is golden brown.
Place warm Spicy Apple Chutney on a serving plate and place chicken on top of
chutney. Serve with Wild Rice Vegetable Blend or other desired side dish.
Garnish with fresh herb sprigs.
Spicy Apple Chutney: Heat vegetable oil in sauté pan. Add red onion, red
pepper, mustard, and salt; cook until translucent, approximately 5 minutes. Add
garlic, jalapeno pepper, apples, allspice, and ginger; continue cooking for one
minute. Add raisins, brown sugar, and vinegar and bring to a boil. Refrigerate
until ready to use.
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