Mango Serrano Chutney Topped Chicken Breast

I love versatile foods, and this is one of them.  Once you learn how to make it and understand the basic characteristics of a chutney, you can cook it to suit your personal tastes and what you have in your refrigerator (try it with apples, peaches, plums, tomatoes…I’ve even seen rhubarb chutney).  This is one of my favorite dishes to make because it is RIDICULOUSLY easy (you put all the ingredients in a pan and simmer away for 15-20 minutes…how can it get easier than that?) and the flavors are awesome.  The sweetness of the fruit, the heat from the chile, the tang from the vinegar, and warm holiday spices all topped on a plump and juicy chicken breast.  Mmmm.


1 mango, diced
1 kiwi, diced
3 tbsp sugar
1 tsp fresh grated ginger
1/2 cup red onion, finely chopped
3 tbsp red wine vinegar
1 serrano chile, finely minced (or whatever hot chile you like…habanero, fresno, etc.  The pepper is necessary though, otherwise the dish will be imbalanced).
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp ground allspice (optional.  I think it adds another dimension of warmth to it but it’s okay if you don’t have it)
Pinch of salt and pepper
1 pound of chicken breasts (mine were half pound breasts)

How to make your chutney:
Place all ingredients except the chicken in a large skillet over medium heat and simmer for 2 minutes.

Season the chicken breasts with salt and pepper, then add them to the pan, moving some of the chutney aside so the chicken has direct contact with the bottom of the pan.  Let the chicken simmer in the chutney for 10 minutes on each side, until the chicken breasts reach 160 on an instant read thermometer.  Done!  Yes, really, that’s it =)

Note: If you don’t have an instant read thermometer, I highly recommend you get one.  It’ll be the best $20 you have ever spent, and the one on my must have kitchen tools is the best one I could find for a reasonable price (it’s made by the same people who make the Thermapen, but this thermometer is $20 instead of $100).  No dry or overcooked chicken ever again (plus, you can make candies and caramels, check bread temperatures, and do all sorts of other stuff with your thermometer).

Please leave comments, questions, and suggestions below!

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2 Responses to Mango Serrano Chutney Topped Chicken Breast

  1. Mariana says:

    looks beautifully beautiful. i’m definitely going to try this when i next go to the supermarket YUUMM

  2. rsmacaalay says:

    I love meat and fruit combination, and this one looks like a really good match. Here in NZ its really common for them to mix meats with fruits

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