Sauteed Sweet Chicken Breasts

• 2 (14 ounce) cans chicken broth
• 3 tablespoons extra virgin olive oil
• 2 cups white rice
• 6 plum tomatoes, quartered
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 serrano pepper
• 2 shallots
• 2 garlic cloves
• 14 teaspoon salt
• 14 teaspoon pepper
• 3 tablespoons sherry wine vinegar
• 3 tablespoons brown sugar
• 3 scallions
• 14 cup chopped flat leaf parsley
• 1 tablespoon honey
• 4 chicken breasts

1. Bring chicken broth and a drizzle of EVOO to a boil in a med pot.
2. Add the rice, reduce to simmer, and cover.
3. Cook the rice covered, stirring occasionally for 20 minutes.
4. Fluff with a fork.
5. While the rice cooks, work on the spicy fresh tomato chutney.
6. Heat a med size skillet over high heat with a tablespoon of EVOO.
7. Add the quartered tomatoes, cumin, coriander, serrano pepper, shallots, garlic and salt and pepper.
8. Cook the mixture stirring frequently for 3 minutes.
9. Add the sherry vinegar, brown sugar, and 1 cup of water.
10. Turn down the heat to med low and simmer for 10 - 12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened.
11. While chutney is cooking, prepare the chicken.
12. In a bowl combine remaining 2 tablespoons of EVOO, cilantro, scallions, parsley, honey and a bit of salt and pepper.
13. Add the chicken breasts and toss to coat.
14. Heat a nonstick skillet over med high heat.
15. Add the seasoned chicken and cook for 5 min each side or until cooked through.
16. Remove Chicken breasts to a serving plate and top with tomato chutney.
17. Serve with white rice.

chicken broth, extra virgin olive oil, white rice, tomatoes, ground cumin, ground coriander, serrano pepper, shallots, garlic, salt, pepper, sherry wine vinegar, brown sugar, scallions, flat leaf parsley, honey, chicken breasts

Taken from www.food.com/recipe/sauteed-sweet-chicken-breasts-521490 (may not work)