Keyword: rhubarb stuffed chicken breast

CELEBRATING FATHER’S DAY!

It seems as we get older, reminiscing becomes part of our lives. It is that important psychological process called ‘life cycle review’. Both of our father’s were men who always had great, real-life stories to tell. If only those stories had been recorded or written down so we could enjoy them once again. There is never a week goes by that Brion & I don’t reminisce about something we remember about one or the other.

For this blog post, I’m preparing a chicken meal I think they both would have enjoyed.

Seasonal tastes are the wonder of the food universe. Because you can’t have them every day, they are precious. Rhubarb, with its gorgeous pink and green stalks, is a prize of spring and summer produce. It’s delicious in savory applications, like the complex sauce for tonight’s chicken.

Over the years, I think I’ve used rhubarb in every way possible but then I see another idea and …. On the savory side, it seems it can be paired with any meat or fish.

The mild flavor of chicken takes to the spicy/tart flavor of rhubarb and perfumes your kitchen with delicious aromas as it cooks. A side of roasted potatoes and French green beans rounds out this gourmet seasonal meal.

Print Recipe

Chicken Breast w/ Rhubarb Chutney

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

American

Keyword

rhubarb stuffed chicken breast

Servings

MetricUS Imperial

Ingredients

Rhubarb Chutney

• 2 tsp oil
• 1/3 cup red onion, chopped
• 2 cups fresh or frozen rhubarb, sliced (thawed & drained, if frozen)
• 1/3 cup golden raisins
• 1/3 cup light brown sugar
• 1 Tbsp cider vinegar
• 2 tsp fresh ginger, minced OR 1/4 tsp ground ginger
• 1/8 tsp pepper

Chicken Breast

• 4 (about 454 gm total weight) boneless/skinless chicken breasts, 1/4-inch thick
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 Tbsp oil

Course Main Dish Cuisine American Keyword rhubarb stuffed chicken breast Servings MetricUS Imperial Ingredients Rhubarb Chutney 2 tsp oil 1/3 cup red onion, chopped 2 cups fresh or frozen rhubarb, sliced (thawed & drained, if frozen) 1/3 cup golden raisins 1/3 cup light brown sugar 1 Tbsp cider vinegar 2 tsp fresh ginger, minced OR 1/4 tsp ground ginger 1/8 tsp pepper Chicken Breast 4 (about 454 gm total weight) boneless/skinless chicken breasts, 1/4-inch thick 1/4 tsp salt 1/8 tsp pepper 1 Tbsp oil

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Rhubarb Chutney

1. Heat 2 t oil in saucepan over medium heat and cook onion about 3 minutes.
2. Add rhubarb, raisins, brown sugar, vinegar, ginger, and 1/8 t pepper; bring to a boil over medium-high heat (stir occasionally) until rhubarb gets soft and is breaking down, then 5 - 10 additional minutes. Remove and cover.

Chicken Breast

1. Sprinkle chicken breasts with salt and 1/8 t pepper and brown 2 - 3 minutes each side in 1 T canola oil on medium high heat.
2. Serve the chicken breasts topped with the rhubarb chutney & sides of roasted potatoes & green beans.