Title: Tomato Chutney Chicken
Categories: Poultry, Dpiinc
Yield: 4 Servings

4 Breasts, chicken, halves,
-- broiler/fryer, boned,
-- skinned
16 oz Tomatoes, with juice,
-- cut up
1 c Apple, cooking, peeled,
-- chopped
1/4 c Onion, chopped
1/4 c Pepper, green, chopped
1/4 c Raisins, golden
2 tb Juice, lemon
2 tb Sugar, brown
1 ts Lemon peel, ground
1 lg Garlic, clove, minced
1/4 ts Pepper, red, flakes
1/2 ts Cinnamon
1/4 ts Salt

In a frying pan, mix the tomatoes, apple, onion, green pepper,
raisins, lemon juice, brown sugar, lemon peel, garlic, red pepper
flakes and cinnamon. Stir to mix.

Cook, stirring, over medium-high heat until mixture boils.

Sprinkle salt over the chicken breasts. Place chicken over the
tomato mixture. Reduce heat to medium-low; cover and cook, stirring
and turning frequently, about 15 minutes or until chicken is fork
tender.

Arrange the chicken on serving platter. Spoon sauce over the
chicken. Serve.

Per serving:
: 230.0 calories
: 29.0 g protein
: 1.9 g total fat
: 0.4 g saturated fat
: 24.7 g carbohydrate
: 68.0 mg cholesterol
: 364.0 mg sodium

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip