4 boneless skinless chicken breast halves
9 ounces mango chutney, coarsely chopped
1/2 lb. canned crushed pineapple, drained
1 Tbs. curry powder
1 Tbs. lime juice
2 Tbs. brown sugar
1 Tbs. vegetable oil
1 lime, sliced
Preheat grill machine. With tip of knife, cut a horizontal pocket in the
thickest part of each chicken breast. Combine chutney and next 4 ingredients
in a bowl. Set aside half of chutney mixture for serving. Stir vegetable oil
into remaining chutney mixture. Stuff 1 Tbs. oil-chutney mixture into each
chicken breast pocket. Brush chicken breasts with remaining oil-chutney
mixture. Place chicken breasts on hot grill. Close cover and cook 4-5
minutes until chicken is cooked throughout. Serve chicken with lime slices
and reserved chutney.
Per serving: calories 386, fat 6.8g, 15% calories from fat, cholesterol
106mg, protein 43.5g, carbohydrates 40.4g, fiber 3.3g, sugar 34.1g, sodium
266mg, diet points 8.1.