Recipe: Chutney Chicken

Recipes using Durkee Whole Thyme Leaves

• 3 boneless skinless chicken breasts (one pound each)
• 3 tablespoons butter or margarine
• 1 medium-sized apple, cored and diced
• 1 teaspoon curry powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon thyme
• 1/4 teaspoon ground ginger
• 1/4 cup chutney, chopped
• 1 can (11 ounces) mandarin oranges
• 3/4 cup seedless grapes
• Salt, pepper, and paprika to taste

1. Season chicken with salt, pepper and paprika; arrange in 9x13 baking pan and dot with half of the butter.
2. Broil 6 inches below heat until browned, 10 to 12 minutes.
3. Melt remaining butter in wide frying pan over medium heat.
4. Add apple, curry powder, cinnamon, thyme, ginger and chutney.
5. Drain liquid from orange into pan (reserve fruit) and cook until slightly reduced.
6. Pour apple mixture over chicken; bake uncovered in 350° F oven 15 minutes.
7. Top with oranges and grapes; bake 5 to 10 minutes, or until chicken is fork tender.
8. Serve chicken with fruits with juices poured over.