Choose My Plate Apple Chile Chutney (poultry topping)

So you are dieting with me and you want to eat a great tasting grilled chicken breast. Who said you had to find a bland menu because we are dieting. In my research most diets fail due to food boredom. My goal is to make you want to stay on this plan just because the food tastes so great…it’s the chef in me that drives great taste forward. Let’s make an Apple Chile Chutney to top our poultry dishes.

I saw this topper on a Diner’s Drive-ins and Dives episode where Guy visited Bocadillo’s in Albuquerque, New Mexico and the owner was making some turkey sandwich topper. I modified it to suit our needs and fit our plan. You can eat a small bowl of this as a fruit substitute.

2 Gala Apples (peeled, cored and cubed)

2 Granny Smith Apples (peeled, cored and cubed)

1 cup dry white wine

1 tsp fresh minced ginger

1 cup water

1 cup raisins

1 cup chopped roasted red pepper

1/2 cup chopped roasted chilies

Place all ingredients into a medium sauce pan and bring to low boil on Med heat

Reduce heat and simmer  uncovered until apple is soft and reducing

Allow sauce to form and reduce the liquid to 1/3

Remove from heat and use to place on top of your roasted chicken breast and fish. This is a great dish topper

Store in seal jar in refrigerator up to 10 days