GRILLED CHICKEN AND BRIE SANDWICHES WITH MANGO CHUTNEY AND BALSAMIC ONIONS
Inspired by Sara Foster's Casual Cooking.
Provided by Suzanne Cowden
Categories Main
Number Of Ingredients 15
Steps:
- To prepare the chicken, whisk olive oil, balsamic vinegar, and salt and pepper, to taste, in a medium bowl. Slice horizontally through each chicken breast, starting at the thick end. Add chicken to the bowl and toss to combine. Set aside until ready to grill.
- To prepare the onions, trim off both ends, cut them in half, remove skins, and slice into strips from root to stem end. Melt butter over medium heat in a large skillet. Add the onions to the pan, stirring to coat with butter. Continue cooking over medium heat, stirring every 5 to 10 minutes, scraping up burned bits from the bottom of the pan as needed. After about 20 minutes, lower the heat if the onions seem to be burning in places. At about 40 minutes, the onions should be golden and very soft. If they taste great at this point, you can add remaining ingredients and finish cooking. If you like a deeper flavor, continue cooking until you're satisfied. Once the onions reach the desired flavor and texture, add 1/4 cup balsamic vinegar, scraping up the burned bits on the bottom as you combine it with the onions. Add a bit of water, if needed, to get all the goodness off the bottom of the pan. Sprinkle in salt, to taste. Remove from heat and use immediately or store in a sealed container for up to a week in the refrigerator.
- Heat grill to high heat. Add chicken, turning every 2 to 3 minutes until cooked through, about 6 to 10 minutes.
- To assemble sandwiches, spread a generous layer of chutney on the bottom half of each ciabatta roll. Add chicken, slicing as needed if using smaller rolls, and top it with Brie, balsamic onions, and arugula. Season with salt and pepper and top with the remaining halves of each roll.
GRILLED CHICKEN WITH CHUTNEY
My husband didn't like plums until he tasted them cooked with peaches, dried cranberries and spices in this robust chutney. It wakes up just about any kind of meat-chicken breasts to pork tenderloin. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature., Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired.
Nutrition Facts : Calories 346 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
GRILLED MANGO CHICKEN
Serve this healthy grilled chicken recipe at your next barbeque or picnic. It makes a great substitute for fried chicken or bratwursts. Your guests will appreciate a healthier option and will enjoy this slightly sweet and citrusy dish.
Yield 4 Servings
Number Of Ingredients 9
Steps:
- In a large resealable plastic storage bag, combine chicken with remaining ingredients. Place in refrigerator and marinate 8 hours or overnight, turning halfway during marinating time. (function() { var a="",b=[ "adid=ada-foodhub-3-541070693", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts :
GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY
Provided by Giada De Laurentiis
Categories main-dish
Time 5h10m
Yield 4 Servings
Number Of Ingredients 19
Steps:
- For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
- For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
- Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
- Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.
GRILLED CHICKEN WITH FRESH MANGO SALSA
Everyone seems to love this easy but unusual blend of fresh mango and garlic, though it seems a strange combination. The salsa can be used on grilled fish as well! Be sure your mangos are ripe for best flavor.
Provided by Rimi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Rub chicken breast halves with salt and pepper. Place on the prepared grill. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat, set aside, and keep warm.
- Heat oil in a medium skillet over medium heat, and saute garlic for about 1 minute. Mix in ginger and mangos, and cook 3 to 4 minutes, until mangos are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in cilantro, and remove from heat. Spoon over the grilled chicken to serve.
Nutrition Facts : Calories 233 calories, Carbohydrate 18.4 g, Cholesterol 68.4 mg, Fat 5.1 g, Fiber 2 g, Protein 27.9 g, SaturatedFat 0.9 g, Sodium 662.3 mg, Sugar 15.4 g
GRILLED CHICKEN HOAGIES WITH MANGO CHUTNEY AND MELTED BRIE SERVED WITH TOMATO CUCUMBER SALAD
Steps:
- Heat a grill pan or outdoor grill to high heat.
- In a shallow dish, mix together 2 tablespoons of the EVOO, the thyme, garlic, salt, and pepper. Add the chicken cutlets and coat thoroughly. Let the chicken marinate while you get the salad together and grill up the bread.
- In a mixing bowl, combine the mustard, white wine vinegar, shallots, and a little salt and pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO. Add the grape tomatoes; with a fork smash some of the tomatoes against the side of the bowl so that their juices become part of the dressing. Add the sliced cucumbers and toss them to combine.
- Cut the hoagie rolls in half lengthwise like a book, without separating the two halves all the way. Drizzle the inside of the rolls with some EVOO, hinge the rolls open, and lay them down on the grill with the inside flat against the grill. Once they are well marked, 1 to 2 minutes, flip them over and grill the outside a little bit. Remove the rolls from the grill and reserve.
- Grill the cutlets for 3 to 4 minutes on one side. Flip the cutlets and top each with some of the mango chutney, spreading it out a bit, and 2 slices of Brie. Tent the chicken with a piece of foil and continue to grill it for 3 to 4 minutes to melt the cheese. Remove the cutlets from the grill, cut each in half, and distribute the chicken among the grilled rolls, wedging it into the bread. Top the chicken with some of the chopped watercress and squeeze the hoagies shut. Serve the sandwiches alongside the tomato cucumber salad.
CHICKEN CURRY WITH MANGO CHUTNEY
This recipe was picked up somewhere, somehow during the past 10 years or so, because it added a new deminsion to my stack of recipes that include mincemeat! There are several flavors of mango chutney, any one of which can be used here. The recipe can be made in advance & reheated, & it also freezes well.
Provided by Sydney Mike
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in skillet, & brown chicken in oil.
- Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
- Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
- Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
- Stir in mincemeat & heavy cream.
- Serve over rice & drizzle with chutney.
- Garnish with cilantro.
CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY
This delicious and easy chicken salad is a far cry from the standard mayonnaise-based concoction. Here, the few ingredients, including spicy mango chutney, are bound together with Greek yogurt, which lightens it all up and gives it a tang brought out even more by a little lemon juice. It is a grown-up chicken salad that would be welcome in a child's lunch box.
Provided by Melissa Clark
Categories easy, lunch, quick, main course
Time 20m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- In a bowl, stir together the chicken, yogurt, chutney, celery, scallions, a squeeze lemon juice, salt and pepper. Taste and adjust seasonings, if necessary.
- Divide salad among four slices of bread; top with remaining slices.
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- Pierce surface of meat with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and pepper.2 Seal bag and marinate in the refrigerator for several hours or overnight.3 Combine all chutney ingredients in a medium saucepan and stir well.
- Bring to a boil; reduce heat and simmer, covered, for 20 minutes.4 Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool.5 (May be made up to 2 weeks ahead.
- Store tightly covered in the refrigerator.)6 When ready to serve, remove chicken from marinade and grill over medium coals for about 5 to 7 minutes on each side minutes, or until cooked through.7 Serve with Mango Chutney.
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