Boneless chicken breast with Mango Chutney.

INGREDIENTS:
2 lb Boneless, skinless chicken breasts
1 Large Ripe Mango, peeled, pitted and pureed
⅓ cup Balsamic Vinegar
2 Tbsp Oil
¾ tsp Salt
½ tsp Pepper
Mango Chutney
2 Large Ripe Mangos, peeled, pitted and chopped
½ cup Onion, chopped
¼ cup White Wine Vinegar
¼ cup Brown Sugar
1 Tbsp Fresh Ginger, grated
½ Tbsp Lime Zest
¼ tsp Allspice
DIRECTIONS:
Rinse chicken and pat dry. Pierce surface of meat with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and pepper. Seal bag and marinate in the refrigerator for several hours or overnight. Combine all chutney ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. (May be made up to 2 weeks ahead. Store tightly covered in the refrigerator.) When ready to serve, remove chicken from marinade and grill over medium coals for about 5 to 7 minutes on each side minutes, or until cooked through. Serve with Mango Chutney.
Serving Tips:
Leftover chutney is delicious when spread on cold or grilled ham sandwiches.