Chicken Breast with Rhubarb Cherry Chutney

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Chicken Breast with Rhubarb Cherry Chutney
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
286
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie286 kcal(14 %)
Protein27.95 g(29 %)
Fat7.37 g(6 %)
Carbohydrates28.05 g(19 %)
Sugar added12.47 g(50 %)
Roughage3.11 g(10 %)
Vitamin A50.11 mg(6,264 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.12 mg(11 %)
Niacin17.27 mg(144 %)
Vitamin B₆0.55 mg(39 %)
Folate9.68 μg(3 %)
Pantothenic acid0.9 mg(15 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C8.28 mg(9 %)
Potassium443.9 mg(11 %)
Calcium91.26 mg(9 %)
Magnesium37.56 mg(13 %)
Iron1.26 mg(8 %)
Zinc0.97 mg(12 %)
Saturated fatty acids3.21 g
Cholesterol83.1 mg

Ingredients

for
4
Ingredients
1 shallot
2 centimeters ginger
½ tsp Coriander
4 allspice
50 milliliters Red wine vinegar
50 grams brown sugar
250 grams Rhubarb
250 grams Cherries
salt
peppers
4 Chicken breasts (about 140 grams, with skin)
1 Tbsp clarified butter
How healthy are the main ingredients?
RhubarbCherrysugargingershallotsalt

Preparation steps

1.

Peel and finely chop the shallot and ginger. Pound the coriander and allspice in a mortar. Boil the spices with the shallot, ginger, vinegar, 2–3 tablespoons of water, and sugar and gently simmer for about 5 minutes. If necessary, add some extra water. Rinse the rhubarb and cut in about 1-cm ( approximately half-inch pieces). Wash and pit the cherries. Add the rhubarb and cherries to the spiced liquid and let simmer, stirring occasionally, for 10–15 minutes. Add salt and pepper to taste, remove from the heat, and allow to cool.

2.

Preheat the oven to 140°C (approximately 275°F).

3.

Rinse the chicken breasts and pat dry. Season with salt and pepper. In clarified butter, sauté 2–3 minutes on the skin side until golden brown in an ovenproof pan. Then turn and cook about 10 minutes. Finish cooking in the oven.

4.

Serve with the chutney.