Serves 1

Turn your surplus chutneys in the refrigerator into yummy side dishes.

INGREDIENTS

• 1 chicken breast score in diamond pattern
• 1 handful of diced butternut squash
• 1 heaped tbsp Mei’s Mango & Apple Chutney
• 1 portion of green salad

METHOD

• Season chicken breast with salt and pepper, dust evenly with 1 tsp of corn starch, set aside.
• Take a non-stick frying pan, heat up 1 tsp of cooking oil, then fry the butternut squash for a few minutes
• until soft.
• Drizzle over 1 tsp of honey and the chutney for caramelised finish, mix it gently and set aside.
• Pan-fry the chicken breast for a few minutes on each side until cooked.
• Serve cooked chicken breast on a bed of salads and butternut squash chutney.

Other sauces you might like to try on this recipe: Mei’s Spiced Apple & Plum Chutney, Mei’s Smoked Paprika Chilli
Sauce.