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Chargrilled chicken with quick tomato chutney
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Family-favorite grilled chicken with luscious creamy polenta.
Ingredients:
  • 3 garlic cloves, crushed
  • 400g can diced tomatoes
  • 62.50 ml raisins
  • 1.25 gm mixed spice
  • olive oil cooking spray
  • 4 chicken breast fillets, trimmed
  • 257.50 gm skim milk
  • 150.00 gm instant polenta (see note)
  • 62.50 ml grated parmesan cheese
  • 125.00 ml flat-leaf parsley leaves, roughly chopped
Instructions:
  • In a saucepan over medium heat, sauté onions until soft, then add garlic and cook for 1 more minute. Stir in tomatoes, raisins, and mixed spice, and bring to a gentle boil. Reduce heat to simmer for 15 minutes until chutney thickens. Season with salt and pepper to taste.
  • Preheat a non-stick frying pan or chargrill over medium heat. Lightly oil both sides of the chicken breast fillets and season with salt and pepper. Cook the chicken fillets for 4 minutes on each side until cooked through. Transfer to a plate, slice crossways, and cover with foil to keep warm.
  • In a large saucepan over high heat, bring skim milk and 4 cups cold water to a boil. Gradually pour in the polenta while stirring constantly. Reduce heat to low and cook for 4 to 5 minutes, stirring until thickened. Remove from heat and fold in the parmesan and parsley.
  • Plate polenta, layer with chicken and tomato chutney, and serve.

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