Cherry Apricot Chutney Chicken

Cherry Apricot Chutney Chicken

From: Chef Bob Wagner, Red Lion Hotel at the Quay, Vancouver, WA. This recipe was the winner of the Red Lion Hotels Cherry Recipe Contest conducted in conjunction with the National Sweet Cherry

Foundation. Yield: 1 serving.

1 8-oz. skin-on airline chicken breast
3 oz. rice blend
4 oz. vegetables
1 Tbsp. chopped parsley

3 oz. c

Register to view the full article

Register to view this article