Griddled Chicken with Apricot Chutney

Griddled Chicken with Apricot Chutney

Ingredients:

4 skinless chicken breasts

250g dried apricots, chopped

5ml sugar

5ml dried chilli flakes

15ml black mustard seeds

10ml white wine vinegar

Oil for brushing

Potato wedges to serve

Lemon wedges to serve

Method:

Put the apricots in a pan with the sugar, chilli flakes, mustard seeds and white wine vinegar. Cook over a low heat for 10-12 minutes, or until the apricots are soft. Set aside.

Heat a griddle pan until hot, brush with oil and cook the chicken over a medium heat for about 5 minutes on each side, or until cooked and the juices run clear.

Serve with the apricot chutney, potato wedges and lemon wedges.