- The Washington Times - Tuesday, August 2, 2005

Your mother or your grandmother probably served a whole roast chicken as the centerpiece of a family dinner. In many homes, it was something the family looked forward to on Sunday night, but if you’re like most twosomes, the complete bird is a rarity at your table.

Thanks to the speed and convenience of boneless and skinless chicken breasts and thighs, the whole chicken is a vanishing entree, accounting for only about 10 percent of chicken purchases, according to statistics from the National Chicken Council.

Now, when cooks want to prepare festive poultry dinners, they opt for bone-in chicken breast halves. When roasted, the breast’s skin turns a golden brown with a crisp texture while the flesh remains moist and succulent.

Even though cooking bone-in chicken is effortless and maybe more goof-proof than the boneless cut that dries out easily, your dinner partner will think you’ve gone to a lot of trouble.

Don’t correct that impression. Instead, enhance it. Make a simple roast chicken breast and top it with an equally easy-to-cook peach chutney. You can start your own Sunday-dinner tradition.

Chicken breasts with peach chutney

2 bone-in chicken breast halves (about 6 to 7 ounces each), skin attached

1 tablespoon olive oil

Salt and pepper

Peach chutney (recipe follows)

Place chicken breast halves skin side up on rack over a shallow roasting pan. Drizzle with olive oil; season with salt and pepper to taste. Roast in preheated 375-degree oven for 45 minutes. While chicken is roasting, prepare peach chutney. To serve, arrange one piece of chicken on each of two plates. Top with peach chutney. Makes 2 servings.


1 tablespoon canola oil

1 small jalapeno chili, cored, seeded and minced

1 small garlic clove, minced

1 large shallot, minced

1/4 cup chopped candied ginger

2 cups coarsely chopped peeled peaches (2 medium peaches)

1½ tablespoons cider vinegar

1½ tablespoons brown sugar

1 dash chipotle chili powder or cayenne pepper, optional

Salt and pepper

1 tablespoon minced chives

Heat canola oil in medium saucepan. Add chili, garlic and shallot, and saute until tender, about 2 minutes. Stir in ginger, peaches, vinegar, brown sugar, chipotle powder or cayenne (if using), and salt and pepper to taste.

Simmer mixture for 10 minutes or until fruit is tender. Spread on roasted chicken breast and sprinkle on chives just before serving.




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