I needed a quick and easy weeknight meal and this particular recipe was the ticket. I ripped this out from my magazine a long time ago, but just got around to making this. I put myself in a little predicament by waiting though because there were no apricots available at my grocery store. Since I really didn’t want to go ahead and change my menu plan, I forged through and used some apricot preserves instead. I more or less got the consistency of a sauce not a chutney. The sauce still turned out delicious and had a nice tang to it from the dijon mustard. It also came together very quickly and allowed us to use the grill again before we are confined indoors. If you don’t want to wait until apricots are available, I bet this would be great with the peaches that are still available in stores. I am loving quick and easy dinner nights not that I am back in action at work.
Grilled Chicken Sliders with Apricot Chutney
3/8 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 pounds skinless, boneless chicken thighs
3 apricots, halved and pitted
1 tablespoon water
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 garlic cloves, chopped
8 (1.3-ounce) mini sandwich buns
What you’ll do:
Combine first 3 ingredients in a small bowl. Sprinkle chicken with pepper mixture. Place a large grill pan over medium-high heat; coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cool slightly; shred meat. Recoat pan with cooking spray. Place apricots, cut sides down, on pan; cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes. Place apricots and next 4 ingredients (through garlic) in a food processor; process until smooth. Spread about 1/2 teaspoon apricot chutney over cut side of each sandwich bun half. Place about 1/3 cup chicken on bottom bun; cover with top half of bun.
Source: Cooking Light, June 2011