Mike’s Hot Spicy Food Recipes

Sauteed chicken breasts with rhubarb chutney

Prep: 15 minutes
Cook: 15 minutes
Servings: 4

Ingredients:

• 3 tablespoons olive oil
• 1 red onion, chopped
• 1/2 teaspoon salt
• 1 1/2 teaspoons freshly grated ginger
• 1 pound rhubarb, trimmed, chopped
• 1 to 2 tablespoons jarred hot pepper jelly
• 1/4 cup flour
• 4 chicken breast halves, pounded to 1/2-inch thick

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat.

Add the onion; season with 1/4 teaspoon salt.

Cook, stirring occasionally, until soft, 5 minutes.

Stir in ginger, rhubarb and pepper jelly.

Lower heat to a simmer; cook 5 minutes.

Remove from heat; keep warm.

2. Meanwhile, put flour in a zip-close bag.

Add chicken; shake to coat.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.

Season chicken with remaining 1/4 teaspoon salt; add chicken to skillet.

Cook, turning once, until browned on both sides and just cooked through, 6 minutes.

Serve topped with the rhubarb chutney.

Nutrition information: Per serving: 303 calories, 13 g fat, 2 g saturated fat, 73 mg cholesterol, 16 g carbohydrates, 29 g protein, 361 mg sodium, 2 g fiber.