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Sauteed Sweet Chicken Breasts

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“with spicy tomato chutney and white rice”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring chicken broth and a drizzle of EVOO to a boil in a med pot. Add the rice, reduce to simmer, and cover. Cook the rice covered, stirring occasionally for 20 minutes. Fluff with a fork.
  2. While the rice cooks, work on the spicy fresh tomato chutney. Heat a med size skillet over high heat with a tablespoon of EVOO. Add the quartered tomatoes, cumin, coriander, serrano pepper, shallots, garlic and salt and pepper. Cook the mixture stirring frequently for 3 minutes. Add the sherry vinegar, brown sugar, and 1 cup of water. Turn down the heat to med low and simmer for 10 - 12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened. While chutney is cooking, prepare the chicken.
  3. In a bowl combine remaining 2 tablespoons of EVOO, cilantro, scallions, parsley, honey and a bit of salt and pepper. Add the chicken breasts and toss to coat. Heat a nonstick skillet over med high heat. Add the seasoned chicken and cook for 5 min each side or until cooked through. Remove Chicken breasts to a serving plate and top with tomato chutney. Serve with white rice.

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