Chicken with Mango Chutney

Yesterday I wrote about an easy chicken and gravy with rice dinner using boneless, skinless chicken breasts and Thai sweet rice.  This sticky rice is often paired with mango slices then surrounded by coconut milk as a desert.  I decided to take a savory spin on the sweet rice and mango combination by using mango chutney to create an entrée.

Mango chutney has a deep, warm, spicy flavour with slightly sweet high notes.  It has a chunky texture similar to thick salsa.  It really is delightful!  Mango chutney pairs wonderfully with chicken adding a lot of flavour. 

Pictured is the easy to make chicken with mango chutney.  I cooked the Thai sweet rice in chicken stock while the chicken was cooking.  I seared the chicken on both sides then covered the pan and allowed the chicken to continue cooking on reduced heat until the juices were no longer pink.  This kept the chicken nice and moist.  To serve I placed the chicken on a bed of sweet rice and topped with mango chutney.  It was an easy, low fat yet wonderfully flavoured meal.