Charter Oak Peach Chutney Chicken
4 Boneless, Skinless Chicken Breast Halves
2/3 cup Charter Oak Peach Chutney
1/2 cup Whipping Cream
Salt and Pepper
2 Tablespoons Butter
Minced Chives or Finely Sliced Green Onions
Lightly pound chicken breasts to an even 1/2-inch thickness. Season with salt and pepper to taste. Melt butter in a large skillet and lightly brown chicken cooking about 2 minutes per side.
Combine the peach chutney and cream. Pour over chicken and bring to a boil. Cover, reduce heat and simmer 5-7 minutes or until chicken is cooked through. Sprinkle with chives or sliced green onions to serve.
Mango Chutney Torta
8 oz. cream cheese
4 oz. sharp cheddar cheese (grated)
1/2 teaspoon curry powder
1/3 cup Charter Oak Mango Chutney
2 Tablespoons flaked coconut
1/4 cup toasted pecans or almonds
1 1/2 Tablespoons currants
Green onions or chives finely minced to taste
Mix cream cheese, cheddar cheese and curry powder together. Use either a mixer or blend in a food processor.
Spread on a serving dish to form a 3/4" thick circle. Place on top of the mixture in the following order:
Charter Oak Mango Chutney
coconut
pecans or almonds, toasted
green onions or chives
currents
Serve with crackers, or sliced Fuji Apples* Wash or dip apple slices in lemon water to keep from turning brown.
Pork Tenderloin with Hot Pepper Jelly Sauce |
salt and pepper
2 lbs (2 large) )pork tenderloins
6 Tablespoons Charter Oak Hot Pepper Jelly
1/3 cup sour cream
Preheat the oven to 425 degrees. Line a roasting pan with
heavy aluminum foil.. Generously salt and pepper the tenderloins, Melt 3 tablespoons of the jelly in a small pan over low heat and brush over the tenderloins.
Place the tenderloins in the roasting pan about 1 1/2" inches apart and roast until a meat thermometer registers 155 to 160 degrees (about 15-20 minutes cooking time, don't overcook pork, can be served slightly pink inside). You may choose to barbecue it on the grill. Treat it the same, cooking until it reaches the proper temperature about 15-20 min. over medium heat.
While pork is cooking, heat remaining Hot Pepper Jelly and stir in the sour cream. Warm slightly, but do not allow to bubble or it will curdle. Slice tenderloins diagonally into 1/2 inch medallions and serve with warm sauce.
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