Recipes - HerbRubbedChickenBreastwithChutney

Herb-Rubbed Chicken Breast with Tropical Chutney

2 tsp chopped thyme
1 tsp coarse kosher thyme
1/2 tsp sugar
1/8 tsp ground allspice
1/8 tsp cayenne pepper
2 teaspoons chopped oregano
3 skinless, boneless, chicken breast halves
1 bottle Nature Isle Tropical Chutney



In a small bowl stir together the oregano, thyme, salt, sugar, allspice and cayenne. Rub the mixture into the chicken, cover, refrigerate 30 minutes. Pour the contents of the chutney in a large bowl. Cover and refrigerate. Heat a 9 inch grill pan over medium heat. Grill the chicken until cooked through, turning the chicken several times as it cooks, about 5 minutes per side. Transfer the chicken to 4 dinner plates, top serving each with a spoonful of the chutney and serve.   [ back to poultry recipes ]

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