Chicken Breasts with an Eastern Flair

Indian Spiced Chicken Breasts

This wonderfully spiced Chutney is very east to make and freezes well. If you decide you like it, make a good sized batch and freeze it in serving sizes for quick dinners. Although the spices have a definite eastern flair, the dish is not hot, but rather somewhat sweet and sour. The pepper in the chutney is a small (about 2 inches long) yellow pepper found in most supermarkets. You could always add heat to this if you’d like, with some red pepper sauce. A good pairing would be brown rice, put some chutney on it.
Chutney:
1 1/2 teaspoons olive oil
1/2 cup chopped shallots
1 minced seeded Serrano Chile (one small yellow pepper)1/2 teaspoon minced peeled fresh ginger 2 garlic cloves, minced 2 cup coarsely chopped seeded tomato
4 tablespoons red wine vinegar
1 tablespoon sugar
salt and pepper to taste

To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and Serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.

Chicken:
2 teaspoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon curry powder 1
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 (6-ounce) skinless, boneless chicken breast halves, flattened and soaked in milk or yogurt all day, pat dry before cooking.
1/2 teaspoon salt

To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Turn up the temperature a little then cook the chicken breasts until just done, then turn off the pan, cover and let sit 5 minutes. Serve the sauce on the chicken and on rice if you'd like.