11 October 2008

80 mg of Magnesium and 25 mg of Calcium
Yield : 4 Servings

Ingredients :

Marinade :
3 tbsp. orange peel, grated
2 jalapeno peppers, seeded and coarsely chopped
1 1/2 tbsp. ginger root, peeled and grated
2 tbsp. lime juice
3 tsp. olive oil
2 garlic cloves, peeled and halved 1/2 tsp. allspice
1/3 cup pineapple, crushed


Chicken :
4 chicken breast halves, boneless/skinless

Banana Mango Chutney :
2 tbsp. ginger root, peeled and grated
1/2 cup apple, peeled and diced
1/2 cup raisins
1/2 cup mango, peeled and diced
1/2 cup pineapple, crushed
1 tbsp. lime juice
1/2 cup molasses
1/4 cup cider vinegar
3 tsp. cayenne pepper
3 cups banana, coarsely chopped

Preparations :

Chutney Instructions :
  • Mix ginger root, apple, raisins, mango pineapple and lime juice in a mixing bowl.
  • Combine molasses and vinegar in a large saucepan, bring to a simmer; stir in fruit mixture and cayenne pepper.
  • Simmer 8 minutes then remove from heat.
Marinade and Chicken Instructions :
  • Heat grill.
  • Combine all marinade ingredients in blender; process 2 minutes or until smooth.
  • Place chicken breast in shallow baking dish, spoon marinade mixture evenly among the breast; cover and refrigerate 1 hour.
  • Combine all chutney ingredients in small bowl, mix well and set aside.
  • When grill is properly heated to a medium heat, lightly oil grill rack, cook chicken breast 5 minutes and turn each breast, spoon on remaining marinade and cook another 5 minutes until internal temperature is 1650.
  • Remove the chicken from the grill and serve with the Banana Chutney.

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