#35 Sauteed Sweet Chicken Breasts with a Tomato Chutney and White Rice

I skipped from #29 to #35 because if I had made recipes #30-#34, I probably would have quit this little "blog my way through a cookbook adventure". Those set of dishes would've been WAY too gross on my palate, I didn't even bother. So, here we are at number 35 already. This dinner was nothing special, it was just another way to make a chicken and rice dinner. The picture is not flattering, as was my opinion of the taste of it (that's why the picture is small!). But, I did learn how to do something in the kitchen tonight. I learned how to make chutney! My dad said it was like a relish, but mine turned out like relish that had the runs. In this chutney, you take fresh tomatoes and cut them once or twice, add a butload of stuff to it, and cook it down until everything breaks down and incorporates. You know when it's done because when you scrape your spoon on the bottom of the skillet, it leaves the trail from your spoon, and it takes a sec for the sauce to fill it in. And as you can see in the picture it's not just a tomato anymore! The chicken was basted with a lot of herbs and honey if you can believe that. The chicken was the best part. Hmmm......herbed honey.....now that's an idea of a tasty outfit for date night!!!

I looked everywhere for the link to this recipe and couldn't find it, sorry!