Mango Chutney:
2 cups chopped peeled mango
1 cup apple juice
1/3 cup diced dried apricots
2 tsp. cider vinegar
1 tsp. grated peeled fresh ginger
1/4 tsp. allspice
1/8 tsp. red pepper
Chicken:
1/3 cup soy sauce
1/3 cup fresh lime juice
1 tsp. curry powder
4 skinless, boneless chicken breast halves
To prepare chutney, combine first 7 ingredients in a saucepan, and bring to a
boil. Reduce heat, and simmer for 20 minutes, stirring mixture occasionally.
To prepare chicken, combine the soy sauce, juice, curry, and chicken in a zip-top
plastic bag; seal and shake. Marinate in refrigerator 10 minutes,
turning once. Heat a grill pan coated with cooking spray over medium-high heat.
Remove chicken from bag; discard marinade. Add chicken to pan; cook 5 minutes
on each side or until chicken is done. Serve with chutney. Garnish with a
lime wedge, if desired.
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