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Sautéed Chicken w/ Plum Chutney

Course Main Course


  • 1-1/2 cups water
  • 1 cup uncooked basmati rice rinsed & drained
  • 1 tsp sugar
  • 3/4 lb boneless skinless chicken breast
  • 2 tsp rosemary minced
  • 2 tsp vegetable oil
  • salt & pepper to taste
  • 1 jar Aloha From Oregon Zesty Plum Chutney


  • Place water in a medium saucepan & stir in the rice. Bring to a boil. Cover, reduce heat & simmer 20 minutes. Remove from heat, cool slightly & fluff with a fork. In medium bowl mix Aloha From Oregon Zesty Plum Chutney with 1 tsp sugar. Cover & refrigerate about 30 minutes. Meanwhile season chicken with fresh rosemary, salt, & pepper. Heat vegetable oil in a large skillet over medium-high heat. Place chicken in hot oil & brown about 1 minute per side. Reduce heat to medium & cook chicken about 10 more minutes per side, or until cooked through. Serve over rice with Zesty Plum Chutney.