Updated at: 06/22/2009 8:21 AM

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Roasted Chicken with Orange Chutney

Rhubarb Orange Chutney with Roasted Chicken Breasts

This wallet friendly meal will have your family asking for a repeat performance. Make a double batch of chutney as it will keep in the fridge for up to 6 months. Use it to accompany grilled pork, over cream cheese as an appetizer and a mix in for mayonnaise for a zippy sandwich spread.

Serves 6

Chutney:

3 cups diced Rhubarb

¾ cup brown or Brown Sugar Splenda

2 Tablespoons white vinegar or lemon juice

 2 oranges- one for juice and zest  (1/4 Cup of juice) and one to be sectioned to added to the rhubarb mix

1 Teaspoon dry basil

1 Jalapeno pepper, minced

1 Tablespoon cornstarch

1 Tablespoon sweet Chili Sauce

1 Teaspoon ground cumin

1 Teaspoon ground ginger

1 Tablespoon Olive Oil

½ onion, chopped fine

3 Tablespoons chopped cilantro (divided)

6 Chicken Breasts with skin, bone in

Kosher Salt

Freshly Ground Black Pepper

Fresh Chopped Cilantro for Garnish

Instructions:

Preheat oven to 375F. Place chicken breasts skin side up on ovenproof pan and sprinkle with Salt and pepper. Bake until cooked and golden brown, about 35 minutes. Thermometer should register 165F when done.

1. Mix all ingredients except oil, onion and fresh cilantro in a large bowl and set aside.

2. In a 3 quart pot with a lid over medium heat, add olive oil. When oil is hot, add onions and cook until translucent and soft, about 5 minutes.

3. Add the rhubarb mixture and simmer for 10-15 minutes or until soft. Let cool slightly before serving and stir in 2 tablespoons chopped cilantro.

4. Serve Chicken with Chutney over the top as a sauce. Sprinkle with remaining chopped cilantro.

Check out Arlene’s Blog www.prairiekitchen.blogspot.com

It’s a blog about foods Arlene likes to cook and show other people how easy it is to cook without too much effort for a big wow.