I combined two Cooking Light magazine recipes to come up with a quick and easy dinner: grilled chicken breast sandwiches dressed up with a fabulous apricot-fig chutney and avocado spread.
I followed CL’s chutney recipe, although I did omit the fresh cilantro and added some water during cooking to adjust the consistency. I also tweaked the chicken sandwich recipe by using breasts instead of thighs and I made a simpler avocado spread.
Here’s how you do it:
Apricot-fig chutney recipe courtesy of Cooking Light with my changes included:
_3 cups dried apricots chopped in half
_1/2 cup dried figs quartered
_1/2 cup white wine
_1/3 cup sugar
_1/4 cup golden raisins
_1 1/2 tsp chopped fresh thyme
_1 tbsp honey
_1 tbsp fresh lemon juice
_1 tsp ground mustard seed
_1/2 tsp ground cumin
_1/2 tsp ground ginger
_1/4 tsp kosher salt
_dash of ground pepper
_1/2 jalapeno seeded, finely chopped
_1/2 shallot chopped
Combine everything in a pan and cook for 15 minutes. I slowly added some water as it cooked to get it to the right sticky consistency.
Here’s how you make the grilled chicken sandwiches:
_Cut 1 lb of chicken breasts into four pieces. Pound them thin, season with salt, pepper and fresh lemon juice.
_Grill until done. Toast four g-free hamburger buns on the grill.
_After they’re toasted, cover the bottom of the buns with an avocado spread made of 1 smashed avocado, 1 tbsp fat-free sour cream, salt and pepper.
_Put the chicken on top the avocado spread and top the chicken breast with chutney.
Enjoy. We did.