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Pan-Seared Chicken with Grapefruit Rhubarb Chutney Three Stars

Pan-Seared Chicken with Grapefruit Rhubarb Chutney

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

2 teaspoon canola oil
2 each shallots, finely chopped
2 cup diced rhubarb
1/4 cup Currants, dried
1/4 cup fruit juice?sweetened strawberry spread
1 1/2 tablespoon cider vinegar
1 tablespoon Minced fresh ginger
2 tablespoon grapefruit zest
4 (6oz) each Boneless, skinless chicken breasts, rinsed and patted dry
1/4 teaspoon salt, or to taste
1/2 teaspoon Black pepper, freshly ground
2 teaspoon canola oil

directions:

Note: Fresh rhubarb is available in April, but you can substitute frozen rhubarb or frozen cranberries in this recipe if you have stored your own through the winter.
1. Prepare the chutney. Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring frequently, until softened slightly, about 4 minutes. Add rhubarb, currants, strawberry spread, vinegar, ginger, and zest.
2. Stir to combine ingredients and saute, stirring occasionally, until the rhubarb begins to release its juices and break down slightly, about 5 to 6 minutes. Remove from heat.
3. Prepare the chicken. Season both sides with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken and cook for 5 minutes per side, or until no longer pink inside, with an internal temperature of 165 degrees F. To serve, place chicken on 4 plates and top each piece with a spoonful of chutney. Serve any extra chutney in a small bowl on the side.
Source: Hannaford fresh Magazine, March - April 2011

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Quantity Ingredients  
2 teaspoon canola oil  
2 each shallots, finely chopped  
2 cup diced rhubarb  
1/4 cup Currants, dried  
1/4 cup fruit juice?sweetened strawberry spread  
1 1/2 tablespoon cider vinegar  
1 tablespoon Minced fresh ginger  
2 tablespoon grapefruit zest  
4 (6oz) each Boneless, skinless chicken breasts, r  
1/4 teaspoon salt, or to taste  
1/2 teaspoon Black pepper, freshly ground  
2 teaspoon canola oil  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 340 kcal (17%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 1 g (5%)
Cholesterol 100 mg (33%)
Sodium 260 mg (10%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 2 g (8%)
Protein 41 g (68%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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