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October 1998 Issue
Harvest on Display
by Ronda L. Halpin
Table of Contents | Single-page view

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Grilled Chicken Breasts with Strawberry-Pepper Chutney

This easy main dish is also a great taste sensation. Strawberries and maple syrup add their sweetness to traditional grilled chicken breasts.
  • 8 boneless, skinless chicken breasts
  • salt and pepper to taste
  • 1 c. strawberries, cleaned and sliced
  • 1 c. chopped green peppers
  • 1 c. diced tomatoes
  • 1/2 c. honey mustard
  • 1/4 c. maple syrup
  • 2 T. fresh chopped cilantro
Prepare hot grill. Salt and pepper chicken breasts and place over hot coals. Cook until juices run clear (about 15 minutes), turning halfway through.

Meanwhile, combine remaining ingredients in a bowl for chutney. Serve each chicken breast with about 1/2 c. chutney.

  • Yields: 8 servings
  • Preparation Time: 20 minutes
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