4 boneless, skinless chicken breast halves
1/4 tsp allspice
1/2 tsp thyme
1/2 tsp crushed fennel seed
1/4 tsp ground cloves
2 tbsp butter
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup chopped green onion
1 tsp minced fresh ginger
1/4 cup cranberry juice
Pear and Cranberry Chutney
orange strips
green onion
Pear and Cranberry Chutney:
In medium saucepan, place:
2 cored and diced Bosc pears,
1 cup dried cranberries,
1/2 cup raspberry vinegar,
3 tbsp brown sugar,
1 tbsp minced fresh ginger,
1/2 tsp ground cayenne pepper
1/2 tsp orange zest.
Cook over medium heat about 10 minutes, stirring. Remove from heat and cool.
In a small bowl, mix together allspice, thyme fennel seed and cloves.
Rub on chicken. In a large frypan, place butter and oil over medium heat. Add chicken and cook, turning once, about 15 minutes or until fork tender. Remove chicken from pan. To frypan add garlic, chopped green onion and ginger; cook, stirring, about 3 minutes or until onion is limp.
Add cranberry juice and simmer about 3 minutes; return chicken to pan. Arrange chicken and contents of pan on platter; top with Pear and Cranberry Chutney.
Garnish with green onions and orange strips.
