Curried Apple and Chutney Chicken Breasts

4 bone-in chicken breast halves (boneless skinless worked great for me)

1 tart apple, cored and cut crosswise into 8 thick slices

1/2 c mango or other chutney

for the curry paste:

1/4 c honey mustard

2 Tb canola oil

2 tsp curry powder

1 tsp grated lime zest

1 Tb fresh lime juice

1/4 tsp ground cayenne pepper

To make curry paste, stir together ingredients (minus 1/2 Tb oil). Smear all but about 2 Tb of the paste over the chicken breasts. Refrigerate at least 30 minutes or for up to 2 hours. Add remaining 1/2 Tb of oil to the reserved 2 Tb curry paste and brush some onto apple slices. Grill the chicken over medium to med-high heat for about 20 minutes; basting with reserved paste and turning occasionally until juices run clear. A few minutes before chicken is done, grill apple slices turning once, until softened and grill marks appear, 1-2 minutes per side. Serve chicken garnished with a dollop of chutney and apple slices. Yum!

From the Sisters Cafe