Asian Spiced Chicken with Pear Ginger Chutney

   

recipe ingredients
1/3 cup dry white wine
1/4 cup low sodium soy sauce
2 Tbsp. honey
2 Tbsp. fresh lemon juice
1 Tbsp. wasabi powder
1 tsp. grated ginger root
2 large garlic cloves, halved
8 skinless boneless chicken breast halves

Pear Ginger Chutney:

3 cups diced Bartlett pears
3/4 cup raisins
2/3 cup cider vinegar
1/2 cup firmly packed brown sugar
1/4 cup honey
1 small onion, chopped fine
2 Tbsp. grated fresh ginger
1/4 tsp. cinnamon
Pinch each allspice, nutmeg and cloves
1 Tbsp. chopped fresh parsley

recipe directions
Combine first 7 ingredients in a glass or plastic dish, or in a heavy ziploc bag. Add chicken, cover or seal and refrigerate one hour or overnight.

Combine chutney ingredients (except parsley) in a saucepan and bring to a boil. Reduce heat and simmer for about an hour, stirring occasionally, until thickened. Stir in parsley and set aside.

Remove chicken from marinade and grill on an indoor grill such as a George Foreman, on an outside grill, or under the broiler. Brush occasionally with marinade until chicken is done. Serve with chutney.

Other Suggested Recipes:

• Grilled Salmon with Ginger Orange Mustard
• Ginger Chicken
• Spicy Island Chicken
• Bourbon-Orange Grilled Chicken
• Jerk Chicken Salad