Caribbean
Chicken
with
Pear
and
Cranberry
Chutney
4
boneless,
skinless
chicken
breast
halves
1/4
tsp
allspice
1/2
tsp
thyme
1/2
tsp
crushed
fennel
seed
1/4
tsp
ground
cloves
2
tbsp
butter
2
tbsp
olive
oil
2
cloves
garlic,
minced
1/4
cup
chopped
green
onion
1
tsp
minced
fresh
ginger
1/4
cup
cranberry
juice
Pear
and
Cranberry
Chutney
orange
strips
green
onion
Pear
and
Cranberry
Chutney:
In
medium
saucepan,
place:
2
cored
and
diced
Bosc
pears,
1
cup
dried
cranberries,
1/2
cup
raspberry
vinegar,
3
tbsp
brown
sugar,
1
tbsp
minced
fresh
ginger,
1/2
tsp
ground
cayenne
pepper
1/2
tsp
orange
zest.
Cook
over
medium
heat
about
10
minutes,
stirring.
Remove
from
heat
and
cool.
In
a
small
bowl,
mix
together
allspice,
thyme
fennel
seed
and
cloves.
Rub
on
chicken.
In
a
large
frypan,
place
butter
and
oil
over
medium
heat.
Add
chicken
and
cook,
turning
once,
about
15
minutes
or
until
fork
tender.
Remove
chicken
from
pan.
To
frypan
add
garlic,
chopped
green
onion
and
ginger;
cook,
stirring,
about
3
minutes
or
until
onion
is
limp.
Add
cranberry
juice
and
simmer
about
3
minutes;
return
chicken
to
pan.
Arrange
chicken
and
contents
of
pan
on
platter;
top
with
Pear
and
Cranberry
Chutney.
Garnish
with
green
onions
and
orange
strips.
Submitted By (Miki)
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