INGREDIENTS

INSTRUCTIONS

Summer Fruit Chutney:  1 - In a medium nonreactive saucepan, combine
the sugar, vinegar and  ginger and bring to a boil over moderate heat.
Let cool for 30  minutes.  2 - In a large bowl, combine the peaches,
plums, blueberries and  raspberries. Pour the sugar syrup on the fruit
and let macerate for  about 30    minutes.  (The chutney can be made up
to one day in advance. Omit the  respberries and let sit at room
temperature for 1 hour before  serving.)  The Chicken:  3 - Meanwhile,
in a large nonreactive bowl, whisk the lemon juice and  mustard. Whisk
in the oil in a thin stream until incorporated. Add the  chicken
breasts and turn to coat. Let marinate for 30 minutes.  4 - Heat a
grill or cast-iron grill pan until very hot. Season the  checkin
breasts well on both sides with salt and pepper. Working in  batches if
necessary, arrange the chicken breasts, smooth side down,  on the grill
or in the pan without crowding, and cook over moderately  high heat for
2 minutes. Rotate and cook to create crisscross grill  marks, 2 minutes
longer. Then flip the chicken and cook on the other  side until opaque
throughout, about 4 minutes longer. Transfer to a  plate and keep warm
while you cook the remaining chicken breasts.  5 - To serve, place 2
chicken breast halves on each plate. Using a  slotted spoon, scoop some
of the fruit chutney onto the chicken.  Garnish with a sprinkling of
the fresh cilantro.  Recipe by: Ron West  Posted to Bakery-Shoppe
Digest V1 #526 by Ron West  <ronwest@bigfoot.net> on Jan 24, 1998

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