Balsamic Chutney Chicken


  • 4 bone-in, skin-on chicken breast halves
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 TBSP olive oil
  • 3/4 heaping cup sliced mushrooms
  • 5 garlic cloves, minced
  • 1/4 tsp salt
  • 1/ 2 cup chopped red onion
  • 1/2 cup loosely packed fresh basil, chopped
  • 3 medium tomatoes, seeded and chopped
  • 4 tsp balsamic vinegar
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup freshly shredded Parmesan cheese
  • fresh basil leaves for garnish


  1. Spray broiler pan with nonstick cooking spray. Broil chicken about 6 inches from heat source for 6 to 8 minutes on each side or until juices run clear.
  2. Remove chicken from oven and cool 5 minutes. Remove skin and season with garlic powder, salt and pepper and cover with foil.
  3. In a large skillet, heat oil over medium-high heat. Add mushrooms, garlic, salt and onion. Cook until vegetables wilt, about 4 minutes.
  4. Add chopped basil, tomatoes, vinegar and pepper. Cook an additional 2 minutes or until thoroughly heated.
  5. To serve, arrange chicken on plates and sprinkle with half of cheese. Top each serving with mushroom mixture and sprinkle with remaining cheese. Garnish with basil leaves and serve immediately.

Yield: 4 servings