Preaheat oven to 180c/350f.
Combine peach chutney and mustard.
Place chicken breasts in a single layer in a greased baking dish, I use a Lasagne dish.
Cover chicken with chutney mixture, then sprinkle cheese over.
Cover with foil and bake for 20 minutes.
Uncover and bake for a further 5-10 minutes until juices run clear.
o marinate for 15-20 minutes, while you make the chutney.
sed store bought Kato's peach chutney; can also use Apricot too
Pound chicken breasts to make thinner.
Brown in olive oil. Add onions, garlic, pepper and chutney.
Cover and cook until chicken is done, 3 to 5 minutes.
Uncover; add cream and cook a little more until sauce thickens.
Serves 2 or 3.
lean towel and let rest for an additional 30 minutes.
FOR THE CHUTNEY: In a large saucepan, melt
lender and blend on high for 4-5 minutes (this is
ver medium heat. Saute onions for 4-5 mins, until tender
00b0 oven for 45 minutes.
Brush roast evenly with peach preserves
br>Spread half of the Peach Chutney on each round.
Mound
he heat, cover, and simmer for 45 to 60 minutes, until
he slow cooker.
Combine chutney, sugar, mustard, ginger, and curry
o enclose each fillet.
Chutney.
Cut, pit and quarter
Combine all ingredients except pork roast in food processor.
Process until coarsely chopped.
Place roast in crockpot and pour chutney over top.
Cover and cook on low for 8 hours.
Place peaches, nectar, sugar, and extract in food processor and process till smooth.
Spoon 2 tablespoons mixture into each ice cube tray section and freeze until almost firm. Insert a toothpick and freeze until completely firm.
APRICOT: Sub in apricot halves and nectar for peach
PEAR: Sub in pear halves and nectar for peach and almond extract for coconut extract.
PINEAPPLE: Sub in crushed pineapple and unsweetened pineapple juice for peach
MANGO: Sub in fresh mango and nectar for peach and omit coconut extract.
Have fun!
immer and hold for 15 minutes or until chutney starts to thicken
For the chutney, preheat grill on high heat.
Coarsely chop peaches.
Combine sugar, honey, vinegar and mace.
Tie cloves and cinnamon stick in cheesecloth bag.
Add to peach mixture.
Simmer 30 minutes, stirring occasionally.
Remove spice bag.
Pour chutney in glass bowl and chill.
Cover.
Coarsely chop peaches; combine with brown sugar and next 4 ingredients in saucepan. Tie cloves and cinnamon in cheesecloth bag; add to peach mixture. Simmer 30 minutes, stirring occasionally. Remove spice bag. Pour chutney into glass bowl; cover. Chill. Serve as a meat accompaniment with roast pork, ham or poultry. Makes about 2 1/3 cups.
Coursley chop peaches, mix with next 5 ingredients in saucepan.
Tie cloves and cinnamon in cheesecloth bag.
Add to peaches.
Simmer, 30 minutes, stirring ocasionaly.
Remove spice bag.
Pour chutney into glass bowl.
Cover and chill.