This month Foodies100 and The English Provender Co. have come up with a fun recipe challenge. They have invited bloggers to come up with a tasty recipe. With a chance of winning one of ten £100.00 vouchers for Waitrose/John Lewis.
So today I came up with a tasty new idea to go with this delicious Sweet Tomato and Chilli Chutney. Adding a new twist on one of my family favourite, Chilli Con Carne recipes.
Everyone knows that chutney goes great with cheese. Does a cold Sweet Tomato and Chilli Chutney go together with a hot and spicy homemade Chilli Con Carne though? That is the question we had to answer with dinner this evening.
1 cup multicolored cherry or grape tomatoes, halved
3 tablespoons oil and vinegar dressing, divided
handful of olives
1/2 cup (2 ounces) grated cheese
Turn on Plancha.
Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Place chicken on grill coated and cook for 6 minutes on each side or until chicken is done.
Half the olives and combine them with tomatoes and 1 1/2 tablespoons dressing in a medium bowl over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
Brush chicken with remaining 1 1/2 tablespoons dressing.
Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.
If you are not planning a large Christmas lunch, why not opt instead for a special dinner for two; serve these quick to roast baby chickens with delicious blackberry sauce flavoured with orange rind, winter spices and just a hint of redcurrant jelly.
What’s more, there’s not a Brussel sprout in sight!