In my home beef is always first choice. When I introduced this recipe to my family one Friday night, the reaction was shocking. The chicken was actually finished before the prime rib. Need I say more?
Marinated Chicken with Roasted Shallot and Red Pepper Chutney Sauce
Recipe By Rivky Kleiman
- Cook & Prep: 1 h 10 m
- Serving: 8
-
Contains:
Ingredients (12)
Chicken Marinade
Roasted Shallot and Red Pepper Chutney Sauce
Start Cooking
Make the Chicken
-
Place marinade ingredients in a one gallon ziplock bag. Mix well. Place chicken cutlets in bag and coat well with marinade. Place in refrigerator and marinate overnight.
-
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place chicken cutlets on a baking paper-lined baking sheet. Bake for 30–35 minutes.
Make the Chutney Sauce
-
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Place pepper and shallot slices on a small lined baking sheet. Drizzle with olive oil. Bake for 15–20 minutes, turning once. Allow to cool.
-
Transfer the roasted red pepper and shallots to a food processor or blender. Add two cloves garlic and 1/2 cup red wine vinegar. Pulse until smoothly blended.
-
Transfer to a small saucepan. Add in brown sugar and tomato paste, and red pepper flakes if desired. Bring to a boil and simmer for 10 minutes.
-
To serve, either plate each cutlet with a Tbsp of chutney sauce on top, or serve it platter style with a bowl of chutney sauce in the center or passed around.
