Tomato Chutney Chicken

• 4 each chicken breast halves, boneless, skinless broiler/fryer, boned, skinned
• 16 ounces tomatoes with juice,, cut up
• 1 cup apples cooking, peeled, chopped
• 1/4 cup onions chopped
• 1/4 cup green bell peppers green, chopped
• 1/4 cup raisins, seedless golden
• 2 tablespoons juice lemon
• 2 tablespoons sugar brown
• 1 teaspoon lemon zest
• 1 large garlic clove, minced
• 1/4 teaspoon red pepper flakes red, flakes
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

1. In a frying pan, mix the tomatoes, apple, onion, green pepper, raisins, lemon juice, brown sugar, lemon peel, garlic, red pepper flakes and cinnamon.
2. Stir to mix.
3. Cook, stirring, over medium-high heat until mixture boils.
4. Sprinkle salt over the chicken breasts.
5. Place chicken over the tomato mixture.
6. Reduce heat to medium-low; cover and cook, stirring and turning frequently, about 15 minutes or until chicken is fork tender.
7. Arrange the chicken on serving platter.
8. Spoon sauce over the chicken.
9. Serve.

chicken breast halves, tomatoes, apples cooking, onions, green bell peppers, raisins, lemon, sugar brown, lemon zest, garlic, red pepper, cinnamon, salt

Taken from recipeland.com/recipe/v/tomato-chutney-chicken-36216 (may not work)