Ingredients

Chicken:

• 4 three-ounce boneless, skinless chicken breasts, rinsed, patted dry and lightly pounded
• Salt and freshly ground black pepper
• 1/4 cup low-sodium chicken broth

Chutney:

• 11/2 cups Welch’s® 100% Grape Juice made with Concord grapes
• 1 tbsp rice wine vinegar
• 2 dried apricots, finely chopped
• 3 chestnuts, roasted, shelled and diced
• 1 small apple, diced
• 1/2 cup diced red onion
• 1/4 cup diced celery
• 1 tsp ground ginger
• 1 tbsp finely chopped fresh thyme
• leaves or 1 tsp dried
• 1 tsp finely chopped fresh rosemary leaves or 1/3 tsp dried

Preparation

1. Preheat oven to 350°
2. Season chicken lightly with salt and generously with pepper.
3. Arrange chicken smooth-side up in a small roasting pan. Add chicken broth to pan.
4. Bake for 15 minutes, then brown under broiler for a few minutes.
5. While chicken is cooking make the chutney. In a medium saucepan, combine the first 8 ingredients (grape juice through ginger). Bring to a boil, then reduce heat to medium and cook for 15 minutes. Stir in herbs and keep warm until ready to serve.
6. To serve: place 1 chicken breast on each plate and using slotted spoon, top with 1/4 of the chutney.

Serves: 4

Nutrition Per Serving

220 calories, 3.5g fat, 1g saturated fat, 27g protein, 20g carbohydrate, 72mg cholesterol, 74mg sodium, 1g fiber

Recipe created by Diane Henderiks, R.D. Personal Chef/Culinary Nutritionist www.dishwithdiane.com Dietitian in the Kitchen™