Roasted Chicken with Harvest Fruit and Vegetable Chutney

Bring the dark purple Concord grape to the dinner table with this mouthwatering chicken dish featuring a chutney made with 100% grape juice.

Ingredients

Four 3 oz. boneless, skinless chicken breasts, rinsed, patted dry and lightly pounded
Salt and freshly ground black pepper
¼ cup low-sodium chicken broth

1 ½ cups Welch’s 100% Grape Juice made with Concord grapes
1 tbsp rice wine vinegar
2 dried apricots, finely chopped (about 1 tbsp)
3 chestnuts, roasted, shelled and diced (about 3 tbsp)
1 small apple, diced (about 1 cup)
½ cup diced red onion
¼ cup diced celery
1 tsp ground ginger
1 tbsp finely chopped fresh thyme leaves or 1 tsp dried 1 tsp finely chopped fresh rosemary leaves or ⅓ tsp dried

Serving Size: 1 chicken breast, 1/4 of chutney

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Preheat oven to 350° F.
Season chicken lightly with salt and generously with pepper.
Arrange chicken smooth side up in a small roasting pan. Add chicken broth to pan.
Bake for 15 minutes, then brown under broiler for a few minutes.
While chicken is cooking make the chutney. In a medium saucepan, combine the first 8 ingredients (Welch's 100% grape juice through ginger). Bring to a boil, then reduce heat to medium and cook for 15 minutes. Stir in herbs and keep warm until ready to serve.
To serve: place 1 chicken breast on each plate and using slotted spoon, top with 1/4 of the chutney.

Recipe Created by: Diane Henderiks, RD