Chicken Breasts with Apple-Cherry Chutney
6 Boneless, Skinless Chicken Breast Halves
2 Cups Chunky Applesauce
1 Cup Canned Tart Cherries, drained
4 Tablespoons Brown Sugar
2 Teaspoons Lemon Juice
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg

In a large frying pan, on medium heat, brown chicken breasts lightly in cooking spray; reduce heat and simmer for 30 minutes. While breasts are cooking, combine remaining ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. When chicken is fully cooked, pour chutney over chicken, cover and cook for about 5 minutes.

Yield: 6 servings

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