Grilled Chicken With Chutney

• 3 medium plums, chopped
• 2/3 cup sugar
• 1/2 cup white wine vinegar
• 3 tablespoons balsamic vinegar
• 2 tablespoons dried cranberries
• 1 garlic clove, minced
• 1 teaspoon minced fresh gingerroot
• 1/4 teaspoon ground allspice
• 1/4 teaspoon crushed red pepper flakes
• 2 cups chopped peeled peaches
• 1/4 cup finely chopped red onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon minced seeded jalapeno pepper
• 6 boneless skinless chicken breast halves (5 ounces each)
• 2 tablespoons olive oil
• 1 tablespoon Tex-Mex chili seasoning mix
• Red leaf lettuce
• Additional chopped jalapenos, optional

1. For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature.
2. Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170u0b0. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired.

sugar, white wine vinegar, balsamic vinegar, cranberries, garlic, fresh gingerroot, ground allspice, red pepper, peaches, red onion, mustard, pepper, chicken, olive oil, red leaf lettuce

Taken from www.tasteofhome.com/recipes/grilled-chicken-with-chutney/ (may not work)