Sautéed Chicken Breast with Roasted Summer Fruit Chutney
4 boneless, skinless chicken breasts
1/4 cup coconut milk
1 jar Stonewall Kitchen Mango Chutney
1 tablespoon unsalted butter
1/4 cup finely minced shallot
1 heaping tablespoon minced jalapeno
1 tablespoon minced garlic
2 mango cheeks (sides cut from pit)
1 apricot cut in half, seed removed
1 lime, zest and juice
2 tablespoons fresh, minced cilantro
Salt and freshly ground pepper to taste
Preheat oven to 400 degrees F.
Line a sheet pan with parchment or foil.
Place mango cheeks and apricot halves, cut side down on the pan and roast for 20 minutes. Allow the fruit to cool and cut into half inch pieces.
Melt the butter in a medium skillet over medium low heat.
Add the shallot and jalapeno and sauté for about 10 minutes, or until vegetables are soft and translucent. Add the minced garlic and sauté for an additional two minutes.
Add one jar of Stonewall Kitchen Mango Chutney, 1/4 cup coconut milk, lime juice and lime zest.
Simmer for 5 minutes. Add chopped, roasted fruit and simmer for an additional minute. Season with salt and pepper. Sauce may be made up to 2 days in advance. Reheat gently or serve at room temperature.
Just before serving, add two Tbsp chopped fresh cilantro.
Flatten chicken breast between two sheets of plastic wrap.
Preheat grill pan to medium high. Lightly oil chicken breast and sear in the grill pan 6 minutes on the first side and 3 minutes on the second side.
Serve immediately with sauce spooned over the top.