June through September is peak stone fruit season when peaches, plums, nectarines, and cherries, in all their juicy goodness, are in abundance. These gifts of summer are called stone fruits because they contain a large pit. The stones are often mistakenly referred to as seeds, but the seed is actually inside the pit. When I was researching this post, I discovered that stone fruits are also called drupes. Who knew?
Despite these less than appetizing labels, all these fruits are truly delicious. However, if I had to pick, I would say that nectarines are my favorite. Nectarines have all the succulent sweetness of peaches with none of the annoying fuzzy skin to contend with. When cooking with peaches, recipes often require you to peel them; substitute them with nectarines, which are basically bald peaches, and you can skip that tedious step!
Chicken With Curried Nectarine Chutney is a quick and flavorful recipe. Serve it over rice with a green salad it’s a complete meal you can whip up 30 minutes. To prepare it even faster, I like to use individually packaged Perdue Perfect Portion Chicken Breasts ( I have no affiliation with this company). I try to plan meals ahead but sometimes life conspires against me or I forget to thaw meat for dinner. When this happens, I just pour some hot tap water in a bowl and place the sealed packets of chicken breasts in the water for about 10-15 minutes and they are completely thawed and ready to cook. Another tip for getting this meal to the table in no time is to use Success Boil In Bag Jasmine Rice (also, no affiliation). Both the consistency and taste are quite good and it’s ready in 15-20 minutes.
Chicken With Curried Nectarine Chutney
- 3 to 4 Ripe nectarines cut into 1 inch pieces (you can use frozen nectarines or peaches if not in season)
- 1 large tomato large diced
- 2 Garlic cloves minced or grated
- 1/4 cup Apple cider vinegar
- 3 Tbsp brown sugar
- 1 1/2 tsp Curry powder
- 1/4 tsp Kosher salt
- 1 Tbsp Vegetable oil
- Cilantro coarsely chopped (optional)
Simmer first 7 ingredients in a large sauce pan for 20 minutes.
While the chutney is simmering, salt and pepper chicken breasts. Brush grill pan with vegetable oil. Cook chicken breasts on medium high for 2 to 3 minutes per side or until cooked through.
To serve, place chicken breasts on a bed of rice. Spoon chutney over top and garnish with chopped cilantro if desired.
Even though Chicken With Curried Nectarine Chutney is a light entree, the richness and depth of flavor from the curry, makes it a great meal to serve any time of the year. And since the fruit is cooked, it works quite well to use frozen nectarines in this recipe as well.
I hope you give it a try and let me know what you think.
If you liked this recipe, you may be interested in this other quick and easy chicken recipe:
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