Sweet Apple Ginger Chutney Glaze
1 Apple
1-1/4T Finely Chopped Ginger
4 Cloves Garlic
3T Honey
1-1/2T Dijon or Honey Mustard
1-1/2T Low Sodium Soy Sauce
1t Cinnamon
1/4C Cooking Sherry
4 Chicken Breasts
Peel, core and finely chop or puree apple with ginger, and minced or fresh pressed garlic. Mix and simmer in small pan with honey, mustard, soy sauce, and cinnamon over low heat. Once chutney is beginning to brown and thicken, add cooking sherry and simmer until again thickening/ almost beginning to caramelize. While waiting prepare sides and cook chicken however suits you – pan, BBQ, oven etc (I prefer to BBQ mine – sometimes even glazing with a thin layer of honey and pepper or Italian seasoning to give it that golden brown color and a sweat aftertaste though this gets lost in the unique flavors of the chutney glaze).
Serve spooned over chicken while hot (though this may be good cold as well!) Enjoy the sweetness of the apple as it tangles with the pungent ginger and subtle garlic infused with honey – it will make your tongue feel like its dancing a finale with each bite… then you realize if you slow down and think about it, you can bring forward the subtle cinnamon, and mustard flavors which makes your tongue begin to think it may have found a favorite. Well, at least that’s what my tongue did! Give it a try;)
Don’t forget to make a veggie side – green salads, broccoli, or asparagus would complement the taste well.
We also ate this on a bed of brown rice to add starch, but perceivably would go well with mashed potatoes, pasta or even stacked on focaccia bread with a mild cheese melt. I like it well enough that I may try all of the above;)
I loved his descriptions! Good work hun. I love you!
