Recipe courtesy of Vicki Shanta Retelny (victoriashantaretelny.com)

Chutney Chicken Breasts

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• 4 (230 g/8 oz each) chicken breasts
• Salt and pepper, to taste
• 125mL (½ cup) maple syrup
• 30 mL (2 Tbsp) apple cider vinegar
• 500 mL (2 cups) fresh mango, finely chopped
• ½ small shallot (15 mL/1 Tbsp), finely minced
• 2 dates, finely chopped
• 1 mL (¼ tsp) fresh ginger root, grated
• 1 small garlic clove, finely minced
• 0.5 mL (1/2 tsp) crushed red pepper flakes

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Preheat oven to 180 C (350 F). Spray-coat a baking pan with cooking spray. Season the chicken breasts with salt and pepper; place on the prepared baking pan. Bake for approximately 30 minutes, or until the internal temperature registers 74 C (165 F).

Pour the maple syrup and cider vinegar into a medium-size pot; bring to a boil over high heat, then reduce the heat to simmer. Add all remaining ingredients. Simmer 20 to 30 minutes, until slightly thickened, allowing the mixture to soften and the flavours to blend. Remove from heat; cool for a few minutes.

Plate the chicken. Serve the mango chutney on top of the chicken. Makes 4 servings.

Note:Try the chutney on top of baked fish or lean red meat, or dollop into plain yogurt. Store unused chutney, refrigerated, in a sealed container; use within 2 to 3 weeks.