Title: Grilled Chicken with Rhubarb Chutney
Categories: Chicken
Yield: 8 Servings

1/4	lb	Carrots; cut diagonally in
		; 1/4" slices
1/4	lb	String beans; trimmed, cut in 3"
		; lengths
1/2	lb	Yellow squash; cut diag. in 1/4"
		; slices
1/4	lb	Asparagus; cut in 3" pieces
1/4	lb	Zucchini; cut diag. in 1/4"
		; slices
		Rice vinegar or sake
8		Six oz. skinned chicken breast halves
16	tb	Rhubarb chutney; see recipe

Prepare barbecue on high heat. Place carrots and beans on rack in saucepan over boiling water. Cover and steam 5 minutes. Add remaining vegetables and steam just until tender, about 5 more minutes. Transfer to bowl. Season to taste with rice vinegar or sake. Meanwhile brush chicken with olive oil, sprinkle with salt and pepper, grill chicken until cooked through, about 5 minutes per side. Transfer to plates. Spoon 2 tablespoons rhubarb chutney in ribbon over each chicken breast. Spoon some steamed vegetables to one side of each and serve.

Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft on Sep 21, 1997

Recipe by: Bon Appetit, (Sonoma Mission Inn & Spa)

previous

next