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Ingredients

Savings in Cincinnati, OH 45224  
  • 3 medium plums, chopped
  • 2/3 cup sugar
  • 1/2 cup white wine vinegar
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons dried cranberries
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups chopped peeled peaches
  • 1/4 cup finely chopped red onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon minced seeded jalapeno pepper
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons olive oil
  • 1 tablespoon Tex-Mex chili seasoning mix
  • Red leaf lettuce
  • Additional chopped jalapenos, optional

Directions

  • For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature.
  • Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired. Yield: 6 servings.
  • source;http://www.tasteofhome.com/Recipes/Grilled-Chicken-with-Chutney