Chicken Chili Chutney
Servings: 5 people
Ingredients
- 6 Chicken Fillets , each cut in half
- 2 tbsp Chili Chutney , preferably home-made (Here is the recipe)
- 2 tbsp Honey
- 3 tbsp Balsamic Vinegar
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Turn the oven on at 190°C, air ventilation, rack in the middle.
- Take a medium size bowl and mix the chutney with the honey, vinegar and oil. Add the chicken fillets and toss well so that every piece is well coated with the marinade. Refrigerated for 2 hours or even better overnight.
- 60’ prior to cooking, remove the chicken fillets from the refrigerator. Add the fillets in an oven proof dish and cook in the oven for 35’.
- Serve with the Rice of Okra and Peppers along with some Roasted Peppers Sauce (check the recipe in the sauces section)