Grilled Chicken with Fig Chutney Recipe

Recipesfull introduces to you: Chicken Breast Recipes. (Grilled Chicken with Fig Chutney Recipe). A sweet-and-sour fig chutney elevates plain grilled chicken breasts for a nicer-than-usual family dinner or even a holiday celebration. Any leftover chutney makes a great addition to a cheese board or a sandwich. Thanks to all the vinegar in it, this chutney will keep for up to 2 weeks in the fridge, helping you extend fig season just a smidge.

Brief

Prep 15 mins

Cook: 1hr15 mins

Total: 1hr30 mins

Servings: 6

Yield: 6 servings

Grilled Chicken with Fig Chutney Recipe

Ingredients

3 tablespoons olive oil

2 red onions

thinly sliced

1 ½ cups packed brown sugar

¾ cup balsamic vinegar

¾ cup red wine vinegar

1 lemon

zested and juiced

1 (3 inch) cinnamon stick

1 sprig fresh rosemary

1 (1 inch) piece fresh ginger

peeled and grated

1 teaspoon ground cinnamon

½ teaspoon dry mustard

½ teaspoon ground coriander

½ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ teaspoon salt

divided

½ teaspoon freshly ground black pepper

divided

12 Brown Turkey figs

quartered

6 (6 ounce) skinless

boneless chicken breast halves

2 ounces crumbled goat cheese

Basil leaves

for garnish

Meat and Poultry

Directions

Step 1

Heat oil in a large straight-sided skillet over medium-high heat. Add red onions and saute until softened about 5 minutes. Stir in brown sugar vinegars lemon zest and juice cinnamon stick rosemary sprig ginger ground cinnamon mustard coriander allspice cloves and nutmeg. Bring to a boil over medium-high heat; reduce heat to medium and simmer until onions are tender and liquid is reduced by half about 30 minutes.

Step 2

Season chutney with 1/4 teaspoon each salt and pepper. Add figs; simmer over medium-high heat until figs break down and chutney is very thick about 20 minutes. Discard cinnamon stick and rosemary sprig.

Step 3

Preheat an outdoor grill to medium heat (325 to 375 degrees F (165 to 190 C)) and lightly oil the grate. Sprinkle chicken with remaining 1/4 teaspoon each salt and pepper. Grill turning once until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C) 15 to 18 minutes.

Step 4

Arrange chicken on a platter. Spoon 1/3 cup of the fig chutney on each breast. Top with goat cheese and garnish with basil.

Nutritional Information

Grilled Chicken with Fig Chutney Recipe

Servings Per Recipe:6

Calories: 619.2

% Daily Value *

Protein: 39.2g 78%

Carbohydrates: 87g 28%

Dietary Fiber: 5.2g 21%

Sugars: 75.9g

Fat: 14.3g 22%

Saturated Fat: 4.2g 21%

Cholesterol: 104.5mg 35%

Vitamin A Iu: 327.9IU 7%

Niacin Equivalents: 23.8mg 183%

Vitamin B6: 0.9mg 56%

Vitamin C: 19.1mg 32%

Folate: 20.2mcg 5%

Calcium: 170.4mg 17%

Iron: 2.8mg 16%

Magnesium: 65.9mg 24%

Potassium: 763.2mg 21%

Sodium: 353.9mg 14%

Thiamin: 0.2mg 16%

Calories From Fat: 129

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.