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Napa Valley Crunchy Chutney Chicken

From: Recipe Challenge Winners

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Serves 4


A Runner-Up in the 2009 Diamond Recipe Challenge.


  • 1 cup Diamond Whole Almonds, divided
  • 2 Tbsp cornstarch
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp dried thyme
  • 1 egg, beaten
  • 2 Tbsp water
  • 4 boned skinned chicken breasts
  • 2 Tbsp olive oil
  • 1 tsp mustard seed
  • 1 green onion, minced
  • 1 cup seedless halved green grapes
  • 1 Tbsp honey Dijon mustard
  • 1 Tbsp lemon juice
  • ¼ cup dried cherries or cranberries
  • 2 Tbsp snipped flat leaf parsley garnish
  • crumbled soft fresh goat cheese and parsley sprigs


In a food processor place ¾ cup of the almonds, the cornstarch, salt, pepper and thyme. Pulse till the nuts are finely chopped. Place in a shallow dish. Mix the egg and water in another shallow dish. Dip the chicken in the egg then coat with the nut mixture. In a large non-stick skillet over medium high heat, heat the oil. Add the chicken and cook 5 minutes. Turn and cook 5-7 minutes more or till golden brown and the chicken tests done. Remove to a platter and keep warm. To the skillet add the rest of the ingredients plus the remaining ¼ cup almonds that have been chopped. Simmer, stirring for 5 minutes. Spoon the chutney around and over the chicken, then sprinkle on the goat cheese and garnish with parsley.

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