I like to look for unique chutney’s and such when I’m in the kitchen department of my favorite home stores, like Home Goods. You can find many great pasta items, special salts, infused olive oils, etc. It’s nice to keep a few things in your pantry because you can make delicious dishes that are quick and easy and full of flavor even if you don’t have fresh herbs on hand. I pulled this Coriander Chutney made by SWAD from my pantry to doctor up our chicken breasts. It is a forest green sauce made from a puree of fresh cilantro (coriander leaves), coconut powder, cumin powder, green chilies and lemon juice. It has a sharp flavor and tart aroma. I was able to provide some variety to our chicken in just minutes! This is a great way to prepare moist and delicious chicken breasts.
2 Chicken Breasts, boneless, skinless
4 Tablespoons Coriander Chutney
1 Tablespoon Ground Cumin
QUESO Chihuahua Cheese, shredded
Salt & Pepper, to taste
Pound out the chicken breasts that have been rubbed with olive oil until they are equal thickness across.
Rub about a tablespoon of chutney on both sides of the chicken breast. Sprinkle with cumin and salt and pepper. The key to perfect boneless, skinless chicken breasts is a quick sear followed by indirect grilling. This is a type of meat that is easy to dry out, so seasoning them with some type of marinade or sauce helps retain the moisture.
Place the chicken breasts on the hot side of the grate, directly above the coals. Sear the breasts for about three to four minutes per side, turning only once, until golden brown. When the breasts are lightly browned, move them to the warm, or indirect, side of the gill. Close the lid and bring the grill temperature up to about 350 degrees.
While baking the chicken, I also take advantage of the grill; keeping the oven off inside by baking other side dishes in it as well. I prepared a baked, roasted beet salad and baked it on the top shelf to keep the heat out of the kitchen. Use a meat thermometer to check for the doneness, which is 165 degrees. I usually pull it at around 140 or hotter, and allow them to rest covered loosely with foil for five to ten minutes so that the juices settle back into the meat. Sprinkle with a little shredded with cheese and allow enough time for it to melt a bit.
Keeping with the Mexican themed meal, we enjoyed my roasted corn and black bean salad as a refreshing side dish.
Bill paired this meal with a refreshing Rose’. AIME ROQUESANTE, Cotes De Provence. Outstanding!