Seared Chicken Breasts with Tomato Chutney

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Seared Chicken Breast with Tomato Chutney

photo: blogger

Chicken:
8 boneless, skinless chicken breasts, pounded thin
2 tablespoons olive oil
¼ cup chopped cilantro
2 scallions, minced
1 tablespoon honey
½ teaspoon Kosher salt
¼ teaspoon black pepper

Chutney:
1 tablespoon olive oil
6 hot house tomatoes, chopped
2 teaspoons cumin
1 jalapeno, chopped
1 red onion, diced
1 rounded teaspoon minced fresh garlic
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ cup red wine vinegar
¼ cup brown sugar
1 cup water

In a medium bowl, whisk together the olive oil, cilantro, scallions, honey, salt and pepper. Place chicken in a freezer Ziploc bag or glass dish and pour marinade over. Seal tightly and refrigerate for at least 1 hour. In the meantime, prepare the chutney. Heat oil in a medium skillet over high heat. Add the tomatoes, cumin, jalapeno, onion, garlic, salt and pepper. Sauté briefly. Stir in the vinegar, brown sugar and water. Bring to a boil; reduce heat and simmer for about 10 minutes – until much of the liquid has evaporated and result is a thick tomato mixture. Heat a large nonstick skillet to medium-high. Remove chicken breasts from marinade and add to skillet. Cook about 5 minutes per side until cooked through. Remove from pan and serve, topped with chutney.

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