This is my all time favorite way to serve chicken breasts!  My father in law made this dish for us once, several years ago, and it has just stuck with us. I can’t say that for a fact, it is Royce’s favorite dish, but he goes along with it just because I don’t make it that often. 🙂  And really, it has such a strong flavor that I really couldn’t eat it all the time. But once in a while I get a hankerin’ for it and I whip some of this here recipe up. Thought I’d share. If my dinner turns out pretty enough, I’ll post a photo.

This recipe was originally found in the Waco Tribune Herald I think. But I’ve kind of changed it up a bit and I don’t have the original recipe anymore or I’d give due credit.

Garlic Chicken with Power Pack Chutney Sauce

For Chicken:
8 boneless skinless chicken breasts
4 cloves garlic, minced

For Chutney:
1 cup olive oil
1/2 cup balsamic vinegar
1 clove fresh garlic, minced
1/2 cup sun dried tomatoes, chopped
1/2 cup fresh basil leaves, sliced
1/3 cup lightly toasted pine nuts, chopped
2 tablespoons water
1/8 teaspoon white sugar (ok I use Splenda!)
1/8 teaspoon black pepper

DIRECTIONS:
First, mince the garlic and rub into the fresh chicken breasts. Place chicken in ziplock bag and refrigerate for 4-6 hrs.
Toast Pine Nuts!!  **Bake at 350 degrees for about 5 mins or until lightly golden brown. Do not over cook!
In a bowl, mix chutney ingredients. Cover, and let sit for several hours. You can serve this warm or cold, I prefer mine warmed up a little, so I don’t refrigerate it.

Grill chicken. -I like to cook mine on a Foreman Grill – but you could also grill them or broil them.

To serve, top grilled chicken with warm or cold chutney mix.  -I serve my chicken on a bed of whole grain or wild rice and then top with the chutney and the rice helps to soak up the oil and vinegar – it’s a great mix!

ENJOY!

**Warning – due to the caloric content of olive oil, this is not a “low fat” recipe. However, it is an extremely healthy recipe and as long as you don’t consume the entire bowl of chutney – you are OK. It’s called….portion control. I stir my chutney mix up really good and then using a measuring cup, I scoop out 1/4c of the mixture and eat it with my chicken.