Chargrilled chicken with quick tomato chutney

Chargrilled chicken with quick tomato chutney

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The whole family will love this grilled chicken with creamy polenta.

The ingredient of Chargrilled chicken with quick tomato chutney

  1. 2 teaspoons olive oil
  2. 1 brown onion, finely chopped
  3. 3 garlic cloves, crushed
  4. 400g can diced tomatoes
  5. 1/4 cup raisins
  6. 1/2 teaspoon mixed spice
  7. olive oil cooking spray
  8. 4 chicken breast fillets, trimmed
  9. 1 cup skim milk
  10. 1 cup instant polenta (see note)
  11. 1/4 cup grated parmesan cheese
  12. 1/2 cup flat-leaf parsley leaves, roughly chopped

The instruction how to make Chargrilled chicken with quick tomato chutney

  1. Heat oil in a saucepan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add garlic and cook for 1 minute. Add tomatoes, raisins and mixed spice. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick. Season with salt and pepper.
  2. Meanwhile, preheat a non-stick frying pan or chargrill over medium heat. Lightly spray both sides chicken breast fillets with oil. Season with salt and pepper. Cook chicken fillets, 2 at a time if necessary, for 4 minutes each side or until cooked through. Transfer to a plate. Slice chicken crossways. Cover with foil to keep warm.
  3. Bring skim milk and 4 cups cold water to the boil in a large saucepan over high heat. Add polenta in a thin, steady stream, stirring constantly. Cook over low heat, stirring, for 4 to 5 minutes or until thick. Remove from heat. Stir in parmesan and parsley.
  4. Spoon polenta onto plates. Top with chicken and tomato chutney. Serve.

Nutritions of Chargrilled chicken with quick tomato chutney

fatContent: 447.169 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 37 grams carbohydrates
fibreContent: 15 grams sugar
proteinContent:
cholesterolContent: 53 grams protein
sodiumContent: 125 milligrams cholesterol

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