Chutney Glazed Chicken Breast Recipe

Ingredients:
1 medium onion, sliced
1 carrot, sliced
1 stalk celery, sliced
1 sprig parsley
1 tsp salt
1/2 tsp pepper
1 small bay leaf
1 tsp rosemary
1 can (10 3/4 oz) condensed chicken broth, undiluted
1 cup water
4 - 12 oz whole chicken breasts,
1 - 9 oz jar of Earth & Vine Apple Cranberry Pear Chutney

For Garnish:
halved green grapes
watercress
toasted almonds


Directions:
NOTE: Chicken breasts need to be prepared the day ahead
In a 6-quart pot, combine onion, celery, parsley, salt pepper, rosemary, bay leaf, chicken broth and water. Bring mixture to a boil. Add the chicken breasts and cover. Simmer 30 minutes. Remove pot from heat. Place immediately in the refrigerator and chill chicken mixture overnight.

Next day, remove pot from refrigerator and place over low heat. Cook until chicken is heated through (about 10 minutes.) Remove chicken from the broth. Place skin side up in large, shallow baking pan.  Spoon 1 cup chicken broth into the baking pan. Strain remaining broth. Discard vegetables and save broth for use in other recipes for soups or stews.  Using a pastry brush, brush chicken with Apple Cranberry Pear Chutney. Broil 4 inches from heat source for 2 minutes. Brush again with chutney and broil 1 to 2 minutes longer. Brush with more chutney and broil until chicken is glazed and golden brown.  Remove chicken from broiler and arrange the glazed breasts on a heated platter. Garnish with watercress, almonds and grapes.  This is a great do-ahead dish that can be served with your favorite vegetable dish and wild rice.

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