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Serves 4

You can make this delicious meal with supermarket staples for a quick weeknight dinner with friends.

4 Boneless Skinless Chicken Breasts
4 ounces goat cheese, at room temperature
2 cups Spinach, coarsely chopped
4 tablespoons Spicy Plum Chutney
2 teaspoon butter
Salt
Pepper

Preheat the oven to 375

Cut a 4-5 inch pocket in the side of each chicken breast, making sure not to cut all the way through. Season the chicken with salt and pepper.

Thoroughly combine the goat cheese, spinach and Spicy Plum Chutney in a bowl and then divide the mixture between the chicken breasts. Place a ½ teaspoon of butter on each chicken breast and bake for 15-20 minutes, until done.

Serve with fingerling potatoes and sautéed green beans.

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To serve this sauce with the chicken, double the ingredients

Using chutney in the marinade is an excellent way of adding flavor without fat or calories.

1/4 cup Dijon mustard
3 tablespoons chutney
Hot or Sweet Peach chutney
1 (2-3 lb) chicken

Serves 4

Combine first 3 ingredients
Place chicken, breast side up, on a rack in a lightly greased roasting pan. Fold wings under, and tie legs together, if desired. Brush with Hot or Sweet Peach chutney.

Bake at 350F for 1 hour to 1 hour and 15 minutes or until a meat thermometer inserted into chicken thigh registers 180F – brush occasionally with Hot or Sweet Peach chutney.

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Serves 4

For Fish
4 6-ounce fillets of Salmon
4 heaping tablespoons of Mango Chutney
3 tsp Fennel Seeds
1 tsp water
Salt
Pepper

For Braised Fennel
2 large Fennel Bulbs, cut into ½ inch thick strips, fennel fronds reserved and coarsely chopped.
1 tablespoon olive oil
½ tsp salt
¼ tsp pepper
½ cup canned or homemade chicken or vegetable broth (low sodium if possible)
3 tablespoons of water

Preheat oven to 400°.

Place the chutney, fennel seeds and water in a small saucepan over low heat until the chutney mixture is heated and more liquid.

Sprinkle the salmon with salt and pepper to taste, then divide the chutney mixture among the salmon fillets and spread the mixture over the top of each.

Place glazed salmon in the oven and cook until opaque in the center, about 10-12 minutes.

While the salmon cooks, make the braised fennel.

Heat the olive oil in a non-stick pan until hot and add the fennel. Sprinkle with Salt and pepper. Cook the fennel, stirring every couple of minutes, until it is browned in several places, 3-5 minutes. Add the broth and water, cover and cook about 10 minutes until the fennel is tender.

Divide the fennel and mound it in the center of four plates, place one salmon fillet on each mound of fennel and sprinkle with reserved fennel fronds.

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4 lamb chops
Clove of garlic
Salt and pepper
1 10 oz. box of Couscous

Prepare couscous according to package instructions. Season lamb chops with salt and pepper and rub with garlic. Broil chops – about 6 minutes each side - and serve with couscous and a dollop of Rhubarb chutney.

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Serves 4

Cornmeal
1 Portion of store bought pizza dough, about 1 pound
3 Tablespoons Virginia Chutney Spicy Plum Chutney
2 cups crumbled Gorgonzola or Stilton cheese
½ a yellow onion, halved and sliced very thin.
1 tablespoon olive oil
4 thin slices of prosciutto
½ teaspoon Pepper

Preheat the oven to 500.

Heat the oil in a nonstick skillet over medium high heat. Add the onions and adjust the heat to low. Sprinkle with a ½ teaspoon salt. Sautee the onions slowly, stirring every few minutes, until they are golden brown and sweet, about a ½ hour to 40 minutes.

Sprinkle a large rimless baking sheet with cornmeal.

Stretch or roll the dough gently until it is about a 12” by 12” circle and place it on the baking sheet. Sprinkle the Gorgonzola over the dough, then dollop the chutney evenly over the cheese. Add the caramelized onions and then the prostitute. Sprinkle with pepper.

Place the pizza in the oven and bake until the crust is browned and crispy, about 15-20 minutes. Transfer to a cutting board and slice.

Serve with an arugula salad with a balsamic vinaigrette.

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Simply brush Rhubarb chutney onto salmon and bake or broil as normal.

If you would like to be clever, mix 1 tbsp chutney with 1 cup of sour cream or plain yogurt, and add a dollop to the filet after cooking.

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(adapted from Epicurious)

2 tenderloins (about 1 _ lb total) trimmed
2 teaspoons ground cumin
1 tablespoons olive oil
Spicy Plum Chutney
Fresh cilantro sprigs to decorate

Preheat oven to 400F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet on high heat. Add pork and brown on all sides about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155F brushing occasionally with 3 more tablespoons chutney about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

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Serves 4

Chutney makes these delicious burgers a little sweet and a little spicy. This simple and healthy meal comes together in less than an hour! Surprise your friends with these when you invite them over for “Burger Night!”!

1 lb salmon fillet, skinned
3 heaping tablespoons Hot Peach Chutney
2 cups fresh spinach, coarsely chopped
3 scallions, minced
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg white
Vegetable oil for brushing skillet

Cut salmon into 1/4-inch dice, then stir together with chutney, spinach, scallions, ginger, salt, and pepper in a large bowl until well combined.

Beat egg white lightly and add to salmon mixture and then form into four patties.

Heat a nonstick skillet over moderate heat until hot. Brush skillet with oil. Cook burgers, carefully turning once, until they are cooked through, about 4 minutes per side.

Serve on a toasted wheat hamburger bun.

Serve with a Sweet Potato Fries. Peel two sweet potatoes and cut it into wedges. Toss with two tablespoons olive oil, salt and pepper and bake at 500 degrees for about 30 minutes.