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Epicurious
Gourmet

Grilled Chicken Palliards with Nectarine Chutney

4.2

(19)

Active time: 15 min Start to finish: 25 min

Cooks' note:

• You can cook chicken in batches in a hot well-seasoned ridged grill pan, turning once, 2 to 3 minutes total.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 lb firm-ripe nectarines, cut into 1-inch pieces
1 large tomato, coarsely chopped
1 small garlic clove, chopped
1/4 cup cider vinegar
3 tablespoons packed light brown sugar
1 teaspoon curry powder (preferably Madras)
1/4 teaspoon salt
4 skinless boneless chicken breast halves (1 1/2 lb total)
1 tablespoon vegetable oil
Garnish: fresh cilantro sprigs

Preparation

  1. Step 1

    Prepare grill for cooking.

    Step 2

    Simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, in a 2-quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.

    Step 3

    While chutney is cooking, sandwich chicken between sheets of plastic wrap and pound with flat side of a meat pounder or with a rolling pin until 1/4inch thick. Pat chicken dry and brush tops with oil, then season with salt and pepper.

    Step 4

    When the fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), place chicken, oiled sides down, on lightly oiled grill rack and grill 1 minute. Brush tops with oil and season with salt and pepper, then turn chicken over and grill until just cooked through, 1 to 2 minutes more.

    Step 5

    Serve chicken with nectarine chutney.

TagsFrenchEuropeanNectarineStone FruitFruitChicken BreastChickenPoultryGarlicRoot VegetableVegetableTomatoMainDinnerNut FreeDairy FreeGluten FreeEasyGrillingSummerGourmet
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