Better Homes & Gardens Dec 2007

CHICKEN W/ CHERRY GINGER CHUTNEY
                             PG 230

4 MD SKINLESS BONELESS CHICKEN BREAST HALVES EACH CUT INTO 4 PIECES
1/2 TSP GROUND GINGER
1 TBSP OLIVE OIL
1/2 C DRIED TART RED CHERRIES
1 LG APPLE SEEDED & DICED
1/3 C COARSELY CHOPPED WALNUTS (I OMITTED)
4 TSP PACKED BROWN SUGAR (I USED 2 TSP)
3 TBSP CIDER VINEGAR
1/4 C MANGO CHUTNEY (MY ADDITION)

1.  LIGHTLY SPRINKLE CHICKEN WITH SALT, PEPPER AND 1/4 TSP OF THE GINGER
2.  IN SKILLET COOK CHICKEN IN HOT OIL OVER MD HEAT 12 MINUTES.  TRANSFER TO A SERVING PLATTER; COVER, KEEP WARM.  ADD FRUIT TO SKILLET; COOK, STIRRING FREQUENTLY, 2 MINUTES.  FOR SAUCE, STIR TOGETHER BROWN SUGAR, 1/4 C WATER, VINEGAR, REMAINING GINGER AND CHUTNEY.  ADD TO SKILLET; COOK AND STIR 30 SECONDS. 

SVGS: 4 - CAL: 364 - FAT: 11g - SODIUM: 248mg - CARB: 30g - FIBER: 3g - PROT: 35g