A bit of jalapeño jelly adds a touch of heat and color to the sweet-and-sour apple chutney. It makes the perfect accompaniment to this and other spicy chicken and pork dishes, particularly those cooked over the grill.

Ken Haedrich
Source: EatingWell Magazine, Fall 2002
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Apple-Jalapeno Chutney.

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  • Meanwhile, combine orange juice, oil, ginger, brown sugar, scallions, coriander, cinnamon, salt and pepper in a medium bowl; whisk to blend. Add the chicken; turn to coat with the marinade. Cover and marinate in the refrigerator for at least 30 minutes or for up to 6 hours.

  • Preheat oven to 400 degrees F. Coat a 7-by-11-inch or similar shallow baking dish with cooking spray. Arrange the chicken breasts in the baking dish and pour the marinade directly over them. Bake for 10 minutes, then reduce oven temperature to 375 degrees and bake until the chicken is no longer pink in the center, 20 to 25 minutes more. (An instant-read thermometer inserted in the center should register 170 degrees F.) Let cool in the pan for 5 to 10 minutes, then serve with the chutney on the side.

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Nutrition Facts

278.2 calories; protein 23.8g 48% DV; carbohydrates 28.6g 9% DV; exchange other carbs 2; dietary fiber 1.8g 7% DV; sugars 22.7g; fat 7.8g 12% DV; saturated fat 1.5g 7% DV; cholesterol 62.7mg 21% DV; vitamin a iu 249.1IU 5% DV; vitamin c 26.5mg 44% DV; folate 28.2mcg 7% DV; calcium 37.8mg 4% DV; iron 1.3mg 7% DV; magnesium 33.6mg 12% DV; potassium 386.8mg 11% DV; sodium 352.9mg 14% DV; thiamin 0.1mg 11% DV.