Original recipe from Amber Groeling, Hy-Vee Topeka Dietitian. I could eat this recipe year round and often do by substituting frozen cranberries for the fresh ones.
1 Tbs. olive oil
1.5 lbs. boneless, skinless chicken breasts, rinsed and patted dry, pounded into cutlets
Cranberry Apple Chutney, recipe below
3 cups cooked quinoa, directions below
Preheat oven to 350 degrees F. In a large skillet over medium high heat, add oil; when oil is hot, add chicken and cook just until browned on each side. Place cutlets into a greased 9 x 13 baking dish and bake, uncovered, for 20-25 minutes, or until juices run clear and chicken is cooked throughout.
Cranberry Apple Chutney
½ yellow onion, diced
1 Tbs. red wine vinegar
4 honey crisp apples
1 cup fresh cranberries
¼ cup granulated sugar (may substitute splenda)
½ tsp. cinnamon
½ tsp. kosher salt
½ tsp. lemon zest
1 ½ tsp. fresh lemon juice
2 Tbs. pure maple syrup
Using the same skillet that chicken breasts were cooked in, add onion to drippings in pan and cook over medium heat until softened, adding a bit of broth if needed to keep onions moist. When onions are softened, add vinegar, apples, cranberries, sugar, cinnamon, and salt; bring to a boil, then reduce heat and cook chutney for 15-20 minutes or until apples are tender and chutney is slightly thickened. Stir in lemon zest, juice and maple syrup. (Chutney will thicken more as it cools.)
1 cup water
½ cup orange juice
1 cup uncooked quinoa
Bring water and orange juice to a boil in a 2-3 quart saucepan. Add quinoa, bring back to a boil, cover and cook over medium heat for 10-12 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with a fork; cover and let stand for 15 minutes. Serve chicken breasts on a bed of cooked quinoa, topped with warm chutney.
Now You’re Cookin’,