Napa Valley Crunchy Chutney Chicken

From: Recipe Challenge Winners

Current Rating: rating pending

Serves 4

A Runner-Up in the 2009 Diamond Recipe Challenge.

Ingredients

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

Directions

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.