----------------- Meal-Master ------------------
 
      Title: Tomato Chutney Chicken
 Categories: Poultry, DPIinc
   Servings: 4
 
       4 ea Breasts, chicken, halves,                                    
            -- broiler/fryer, boned,    
            -- skinned  
      16 oz Tomatoes, with juice,
            -- cut up
       1 c  Apple, cooking, peeled,
            -- chopped    
     1/4 c  Onion, chopped
     1/4 c  Pepper, green, chopped
     1/4 c  Raisins, golden
       2 tb Juice, lemon
       2 tb Sugar, brown
       1 ts Lemon peel, ground
       1 lg Garlic, clove, minced
     1/4 ts Pepper, red, flakes
     1/2 ts Cinnamon
     1/4 ts Salt
 
        In a frying pan, mix the tomatoes, apple, onion, green pepper,
   raisins, lemon juice, brown sugar, lemon peel, garlic, red pepper
   flakes and cinnamon.  Stir to mix.
   
        Cook, stirring, over medium-high heat until mixture boils.
   
        Sprinkle salt over the chicken breasts.  Place chicken over the
   tomato mixture.  Reduce heat to medium-low; cover and cook, stirring
   and turning frequently, about 15 minutes or until chicken is fork
   tender.
 
        Arrange the chicken on serving platter.  Spoon sauce over the
   chicken.  Serve.
   
        Per serving:
        :    230.0    calories
        :     29.0  g protein
        :      1.9  g total fat
        :      0.4  g saturated fat
        :     24.7  g carbohydrate
        :     68.0 mg cholesterol
        :    364.0 mg sodium
 
        Source: “Chicken Cookery”  - 1994 Delmarva Chicken Cooking Contest
        :       Delmarva Poultry Industries, Inc.
        :       Georgetown, Delaware, 19947-9622
 
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