INGREDIENTS

INSTRUCTIONS

In a glass or stainless mixing bowl, combine the cloves, paprika, onion
powder, chili powder, black pepper, ground cinnamon and salt. Add the
vegetable oil and garlic and marinate the chicken cutlets in the mixture,
covered, in the refrigerator while you make the relish.
In a small saucepot over medium heat, combine the grapefruit juice, brown
sugar, cinnamon sticks, and vinegar. Simmer over medium heat until the
volume is reduced by half and 1 1/4 cups remain. Add the raisins, onion,
and peppers and simmer over low heat until most of the liquid has
evaporated and the mixture begins to look shiny. Add the mangoes, stir for
a few seconds and remove from the heat and cool; you should have about 3
cups; discard the cinnamon sticks.
Spray a 10-inch skillet or stove-top grill pan with vegetable spray and set
it over medium heat. Add the chicken breasts and cook, over medium heat,
for 3 to 6 minutes per side or until completely cooked through. Remove from
heat and cool for 2 minutes. Slice the chicken on the diagonal into thin
slices and fan them out on a plate. Surround each portion of chicken with
about 1/2 cup of mango chutney.
Converted by MC_Buster.
Per serving: 1016 Calories (kcal); 44g Total Fat; (36% calories from fat);
9g Protein; 166g Carbohydrate; 0mg Cholesterol; 1667mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 5 Fruit; 8 1/2 Fat; 2
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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