• Serves: 4
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hr


For the Chicken

  • Four 3 oz. boneless, skinless chicken breasts, rinsed, patted dry and lightly pounded
  • Salt and freshly ground black pepper
  • ¼ cup low-sodium chicken broth

For the Chutney

  • 1 ½ cups Welch’s 100% Grape Juice made with Concord grapes
  • 1 tbsp rice wine vinegar
  • 2 dried apricots, finely chopped (about 1 tbsp)
  • 3 chestnuts, roasted, shelled and diced (about 3 tbsp)
  • 1 small apple, diced (about 1 cup)
  • ½ cup diced red onion
  • ¼ cup diced celery
  • 1 tsp ground ginger
  • 1 tbsp finely chopped fresh thyme leaves or 1 tsp dried
  • 1 tsp finely chopped fresh rosemary leaves or ⅓ tsp dried


  1. Preheat oven to 350° F.
  2. Season chicken lightly with salt and generously with pepper.
  3. Arrange chicken smooth side up in a small roasting pan. Add chicken broth to pan.
  4. Bake for 15 minutes, then brown under broiler for a few minutes.
  5. While chicken is cooking make the chutney. In a medium saucepan, combine the first 8 ingredients (grape juice through ginger). Bring to a boil, then reduce heat to medium and cook for 15 minutes. Stir in herbs and keep warm until ready to serve.
  6. To serve: place 1 chicken breast on each plate and using slotted spoon, top with 1/4 of the chutney.

Nutrition per Serving

Serving Size: 1 chicken breast, 1/4 of chutney

  • 208 calories
  • 3g total fat
  • 0.6g saturated fat
  • 128mg sodium
  • 62mg cholesterol
  • 26g carbohydrates
  • 21g protein
  • 2g fiber
  • 20g sugar


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Recipe Created by

Diane Henderiks, RD

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