Category Archives: chicken

Baked Balsamic Chicken Parmigiana

As all of you know from reading my blog and following my recipes I have truly embraced the one pan meals. They are so super easy to prepare and cook not to mention cleaning up is pretty snappy.  I threw this recipe together the other night and I have to say it was pretty tasty.  Juicy roasted tomatoes and balsamic vinegar act as a delicious sauce for this wonderful week-day meal but why not for the weekend as well? You’ll love the tomato balsamic sauce not to mention melted mozzarella cheese! This is a keeper and the little bit of red onion added another delicious layer of flavor to this tasty dish. This is what I did, I actually gave you all a few options in the ingredients dept. so mix and match what works best for you .IMG_0265IMG_0266IMG_0269IMG_0272


3-4 skinless chicken breasts ( I used 3 breasts for the two of us) 1 nice size chicken breast per person is probably a good guess.

2 Tablespoons Olive Oil

1 Teaspoon Italian Seasonings — if you don’t have this use 1/2 tsp. dried basil and 1/2 tsp. dried oregano

1 Teaspoon Kosher Salt

Freshly Ground Black Pepper to taste

2 Teaspoons of Garlic Powder — divided or use 1 1/2 Tablespoons Fresh Garlic which would probably be 5-6 garlic cloves

1 cup cherry or grape tomatoes which I left whole if you’d like for a mushier sauce you can 1/2 the tomatoes

1/4 red onion, peeled and thinly sliced

1/4 cup balsamic vinegar

1 Tablespoon packed brown sugar–if you want to omit the sugar you can — I used it

3/4 cup to 1 cup Mozzarella Cheese — I used shredded

*you can garnish with fresh chopped parsley or fresh basil


Preheat oven to 400 degrees.

Place chicken breasts in a sprayed ( Pam or any other baking spray you like) and drizzle with the olive oil. Season with dried seasonings and if you’re using fresh garlic 1 Tablespoon of it here.

Rub seasonings all over the chicken.  Put tomatoes and red onion around the chicken in the baking dish.

Whisk together the balsamic vinegar, sugar and garlic powder or remaining 1/2 Tablespoon of fresh minced garlic. Pour over the chicken breasts and flip each breast to evenly coat.

Bake in pre-heated oven for app. 20-25 minutes depending on the thickness of your chicken breasts or until chicken is no longer pink in the middle. You can cut into a piece to check for doneness.

When chicken is cooked through sprinkle with cheese and set oven to broil for 4-5 minutes or until cheese is melted .

This would be delicious served over rice or pasta but we just ate it as is and it was pretty delicious on its own.

Baked Chicken, Mushrooms and Rice

This was such a delicious dinner and pretty easy to put together. I used skinless -boneless chicken thighs . Chicken Thighs are pretty forgiving in the baking dept. because they don’t dry out. I find white meat to dry out easily.  The chicken baked on top of the the rice in one baking pan! My kind of meal. Serve a salad or a green veggie alongside and it’s just perfect.

This recipe should serve 4 depending on the size of the thighs you use. 2 cups of rice is a lot of rice so that won’t be a problem.




2 Tbsp. Olive Oil

1 1/2 tsp. paprika

1 tsp. garlic powder

1/2 tsp. dried thyme

1 teaspoon kosher salt

1/4 tsp. freshly ground black pepper

6 nice size skinless boneless chicken thighs


1 large onion chopped small

4 cloves garlic–minced

2 Tbsp. Olive Oil

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 cups chicken broth or chicken stock

1 1/2 cups hot water

2 cups long grain rice– Basmati Rice or Jasmine rice can also be used


2 Tbsp. Unsalted Butter

2 cloves garlic

1 pint of button mushrooms ( or cremini) cut into quarters

Salt and Pepper to taste


Preheat oven to 350 degrees

In a bowl , combine the olive oil, paprika, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasonings. Set aside, allow the chicken to sit while you prepare the rest of the meal.

Spray a large oven-proof baking dish (10 x 15 at least) with a non stick cooking spray . Add the onion, garlic, oil, salt , pepper, broth or stock, and water into the dish. Stir well to combine. Then add the rice.

Arrange chicken in the water over the rice, cover tightly with foil and bake for 40 minutes. Make sure you add the chicken over the rice towards the middle of the baking dish, this will insure the rice gets cooked properly.


After 40 minutes uncover and bake for an additional 15-20 minutes , until the chicken is cooked. Change oven setting to broil and broil for app. 3 minutes to brown the chicken and crisp the rice.

Towards the end of cooking the chicken I prepared mushrooms. Heat butter in a small saute pan over medium heat. Saute the garlic in the butter and add the mushrooms; cook until softened , season with some salt and pepper. Then once they were cooked I let them sit on the stove with the heat turned off till the chicken was done. Once chicken is done you can add a low heat and while chicken is sitting heat up the mushrooms again.

When chicken and rice is finished cooking, allow it to sit for app. 5 minutes to set all the flavors.

I removed the chicken and fluffed up the rice and added the mushrooms into the rice. Arrange chicken on top of the rice when you plate it up. If you’d like you can sprinkle some chopped fresh parsley for color and added flavor!



Chicken and Rigatoni in One Pot–One Pot Pasta

photo 2 photo 3 photo 4 (2) photo 5 (2) photo photo 2 (2) photo 1I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia. So for all of those “haters” out there I am just saying that I did do my homework here and found out that yes they do this in Italy and original recipe was from there. OK that’s enough of that. It doesn’t really matter where it’s from now does it? I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente.  You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious the next day cold out of fridge as well. Give this one a try you won’t be sorry. Joel was very happy with the clean-up detail as well because it was one pot! Whole thing took under an hour from start to finish. One pan, people!!! dry noodles, sauce ingredients, water, wine a few good things and you’ve got a delicious impressive dinner.

*I used my large Le Creuset pot. A large skillet would work fine here as well.


2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.


In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Stir in the roasted red peppers and cherry peppers, and sauté for another minute or so. Add in the crushed tomatoes and wine. Add in the water and the raw pasta and bring to a low boil. If you need more water you’ll know at this point , add a bit more water (a little at a time) Continue to cook, stirring very often, until the pasta has cooked to al dente , it will take anywhere from 15- 20 minutes. Taste pasta and judge how much longer it needs.

When pasta is done to your liking, reduce heat to low and add in the butter, basil and salt. When the butter is completely melted into the past, add in the cream and the cheese. Let simmer on low for another ten minutes or so, stirring occasionally. Top with additional cheese, basil and red pepper flakes if you like.

Serve warm.

Chicken Cacciatore

Chicken Cacciatore 011My daughter Jennifer turned me on to this delicious and I do mean delicious recipe. Original recipe from Giada de Laurentis . I took a few liberties with it and it turned out just perfectly. I only used 4 thighs and 2 breasts with skin on and bone in, if you’re not comfortable with the skin I would take out skin but leave the bone in.  I am certain that  there is enough sauce for at least 1 more thigh and 1 more breast , there was more than enough sauce.  I served over brown rice and it was just perfect. This is a beautiful meal for a dinner party  or just the two of you. I used my Le Creuset pot and it was a one pot meal. Thanks to Jenn for pointing it out to me, this one is a keeper.


4 – 6 chicken thighs with skin on and bone in

2 -3 chicken breasts skin on and bone in

Kosher Salt and Freshly Ground Black Pepper

1 box ( 8 oz.) of Mushrooms, I used sliced Cremini ( Baby Bella)

3 tablespoons of Olive Oil

all-purpose flour for dredging

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup white wine

1 28 oz. can of diced Tomatoes with juice

3/4 cup chicken broth

1  1/2 teaspoons of dry oregano


First thing I do is dry all the chicken pieces on paper towels, this will help hold the salt and pepper and make a crackly crust. Sprinkle dried chicken pieces with Salt and Pepper generously. Dredge the chicken pieces in flour to coat lightly. In a large heavy pot ( I used my Le Creuset) heat the oil over a medium-high flame. Add the chicken pieces to the pot and saute till just golden brown, about 5 minutes per side. If all the chicken doesn’t fit , do it in 2 batches, I did thighs and then I did breasts. Transfer the chicken to a plate with tongs and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is translucent and pepper is soft, about 8 minutes. Then add in mushrooms  season with salt and pepper and cook for another five minutes.  Add the wine and simmer until reduced by half, about 4 minutes.  Add the tomatoes with their juice, broth, and oregano.  Then return the chicken to the pot and turn chicken pieces to coat in the sauce. Bring the sauce to a simmer. Continue to simmer over low-medium heat until the chicken is just cooked through, at least 30 minutes, I cooked for 40, and chicken was perfect.

Using tongs, transfer the chicken to plates. If you’d like you can boil the sauce without the chicken till it thickens, my sauce was perfectly thick. Spoon the sauce over the chicken and serve.

Chicken Cacciatore 006Chicken Cacciatore 008Chicken Cacciatore 009Chicken Cacciatore 010Chicken Cacciatore 016

Sheet Pan Chicken Fajitas

IMG_7067IMG_7069More of my favorite way to cook with Chicken Fajitas made on the Sheet Pan . I made this the other night for the first time. I am always experimenting with making Chicken Fajitas in new ways and trying to keep the oil down. If you use too little oil they come out tasting dry and that’s no good so use the 3-4 tablespoons of olive oil that I suggest.  This is what I did and I served with small soft tortillas and you can provide any fixings you like. I also served over rice in a bowl which is how I like to eat my fajitas. Obviously what you do with them is totally up to you! A little sour cream and guacamole never hurt anyone either.

*it is important that all veggies be cut up into fairly uniform sizes this will help cooking process and timing



1 1/2 lbs. of chicken breast tenders– or just cut some chicken cutlets into strips

1 yellow bell pepper –sliced into 1/4″ slices

1 red bell pepper–sliced into 1/4″ slices

1 orange bell pepper–sliced into 1/4″ slices

1 small red onion–sliced into 1/4″ slices

3-4 Tablespoons of Extra Virgin Oil –now I have tried 2 Tablespoons and it was a little dry so use your own discretion here

1 teaspoon of kosher salt –this was enough for us but again use your own discretion

several turns of the pepper mill — freshly ground black pepper always works best

2 teaspoons of chili powder

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of ground cumin

1/2 teaspoon of smoked paprika

Lime for squeezing at the end

*fresh chopped cilantro for garnish and delicious flavor if you like it

*warmed tortillas–if you like


Preheat oven to 425 degrees

In a large bowl , combine onion, bell pepper, chicken strips, olive oil, salt and pepper and all the spices. Start with 2 Tbsp. of Olive Oil and add more . I really felt it needed more than 2 Tbsp.

Toss well and combine and allow to sit for a few minutes.

Spray a baking sheet with non stick cooking spray

Spread chicken and onions and everything on baking sheet

Cook at 425 degrees for about 20 minutes, if you’d like to use a meat thermometer here chicken should be 165 degrees. After 20 minutes I turned the oven to broil and cooked for additional 2-4 minutes just letting the veggies get some nice color. Watch it carefully to make sure it doesn’t burn.

I served in bowls over rice with warm mini tortillas and sour cream and guacamole.

*should serve 3-4 nicely with the rice and sides


Sheet Pan Honey Balsamic Chicken with Brussels Sprouts

This is an easy and healthy sheet pan meal with honey balsamic chicken and brussels sprouts ready in 1/2 hour!!!!! My kind of meal every day of the week . It was so super easy and ingredients were minimal . I stopped and picked up chicken and brussels sprouts and I had all the other ingredients in the house. I asked the butcher at Whole Foods to pound the chicken breasts so they would cook quickly and it was truly perfect. I served over rice but if you’re really watching your waistline after the holidays you can omit it . Easy Peasy , Healthy and Delicious that’s how I like it.


3-4 boneless skinless chicken breasts

1 lb. brussels sprouts, cut in 1/2 lengthwise

3 Tbsp. Olive Oil

1 teaspoon Italian Seasoning

1/2 tsp. Kosher Salt and a few turns on the Pepper Mill

1 cup Balsamic Vinegar

4 Tablespoons Honey

1/4 tsp garlic powder

1/4 tsp. kosher salt


Preheat oven to 400 degrees. Ask Butcher to pound chicken breasts to even thickness and less than 1 inch thick. Combine chicken and brussels in a large bowl, drizzle with olive oil and toss to coat.

Arrange chicken and brussels sprouts on a sprayed sheet pan ( Pam).  Season with italian seasonings and salt and pepper. Transfer to oven and bake for 15 minutes or until chicken is cooked through and brussels are almost fork tender. I cooked for 15 minutes.

Now prepare the glaze:

Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for app. 6-8 minutes until reduced to half the original volume. Remove from the heat and stir in the honey, garlic powder, and salt. Allow the sauce to cool while the chicken finishes cooking.

After Chicken and Brussels have baked for about 15 minutes, switch to broil for app. 2-4 minutes . Be careful not to burn up brussels sprouts, just check on it after 2 minutes and then again. Remove chicken sheet pan from oven, drizzle with the balsamic glaze and a little cracked black pepper and serve. I served over rice and it was just perfect.

*This should serve 3-4 people nicely especially with the rice.














Apricot Honey-Mustard Chicken


Apricot Preserves (13 ounce size jar) is fine or 12 oz. Honey and delicious Dijon Mustard from Maille

IMG_8831 (2)

straight out of the oven–why you will want to have sprayed baking dish with cooking spray


Delicious Apricot Honey Mustard Chicken

This is a simple, quick to assemble and delicious chicken recipe.  We prefer chicken thighs because we think they are tastier. I am sure this would be delicious over chicken breasts as well. If making chicken breasts the cooking times could vary. This whole dish from start to finish was just under an hour!!!! Now that’s a recipe I can get behind. Hope you enjoy it as much as we did.

The basting is important. So set your clock to go off every 10 minutes . Whole chicken dish should cook  in 1/2 hour to 40 minutes so that’s 3- 4 basting times. I cooked for about 38 minutes. Use a spoon to baste.

8 chicken thighs will serve 4 people–I made 5 but wanted to check amounts of ingredients so I used full on amounts of sauce which worked out fine and made for easier basting and enough sauce for serving. This recipe will be perfect with 8 average size thighs.



6-8 chicken thighs (check that they aren’t very small) average to large size thighs

Kosher Salt and Freshly Ground Black Pepper  -*see variation on spices below

1 12oz. jar of Apricot Preserves or Jam ( 13 oz. is OK) some jars are 12 oz. and that’s fine as well

2 Tablespoons Honey

2 Tablespoons Dijon Mustard ( heaping)

*for a variation on this recipe sprinkle paprika, salt, pepper, and curry powder first and then add other ingredients


Preheat oven to 425 degrees.

Rinse chicken thighs and pat dry. Transfer to a sprayed baking dish ( cooking spray) Season chicken generously with kosher salt and freshly ground black pepper on both sides. Set aside.

Bring jam, honey, and mustard mixture to a low boil in a small saucepan over medium heat. Once it starts to boil reduce heat to medium-low or just low. Simmer until sauce thickens and gets reduced by about half, app. 15 minutes. Spoon apricot mixture over chicken thighs in baking dish, spread with spoon to coat evenly.

Bake chicken , basting with sauce from bottom of dish every 10 minutes. Cook until juices run clear when chicken is pricked with a fork. Anywhere from 30 – 40 minutes depending on the size of your chicken thighs. If your chicken doesn’t get that browned up you can always put it under the broiler to crisp up for a few minutes. Just keep an eye on it if you do this.

Italian Wedding Soup with Chicken Balls

Italian Wedding Soup with Chicken Balls

this is one of my absolute favorite recipes–one of my top ten.  It is a soup , which is also a full meal. It is hearty and pretty healthy.  It is one of my staples from September through April. It freezes well and you can just take it out of the freezer the night before, and you’ll have a wonderful meal the next evening. When you defrost it you will probably want to add broth/water to it. add a little at a time till you get the consisitency you like. Enjoy:)

Ingredients: chicken balls

1 lb. ground chicken

1/2 lb chicken sausage, casings removed

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) i remove crusts . should be app. 1 cup of bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do

1/4 cup grated Parmesan ( again nothing beats fresh) but whatever you have will do here as well

3 tablespoons milk

1 extra large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Soup Ingredients:

2 tablespoons olive oil

1 small -medium yellow onion minced

1 cup diced carrots ( 3 )

1 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine( use whatever you have open)

1 cup small pasta tubetini, ditalini, stars, etc.

5 ounces fresh spinach, washed and trimmed

*fresh dill ( I love the flavor) add at your own discretion about 1/4 cup minced fresh dill.


preheat the oven to 350 degrees  put parchment paper on a cookie sheet.

for the meatballs, place the ground chicken, sausage,bread crumbs, garlic, Pecorino, Parmesan, milk, egg, salt and pepper  all in a bowl and mix well with a fork.  I use a teaspoon, and make 1 to 1 1/2 inch balls and drop onto parchment paper lined cookie sheet. you should have about 30 to 40 small balls. bake for 25 – 30 minutes, until cooked through and lightly browned. set them aside. (I made about 30 balls, they were a little larger this time out)

For the Soup:

 heat the olive oil over medium – low heat in a large heavy bottomed soup pot ( Le Creuset type pot) Add the onion, carrots, and celery and saute until softened, about 10 minutes, don’t brown. Add the chicken stock and wine and bring to a boil, at this point I let soup cook a while to soften the vegetables, app. 1 hour. ( a low simmer) if you’re in a hurry you can probably do the whole soup in 1/2 hour , veggies will be soft enough to eat. if some of the liquid evaporates you can always add a little more broth.

chicken balls out of the ovenItalian Wedding Soup cooking

 Add the pasta to the simmering broth and cook another 6 – 8 minutes, until the pasta is tender. Add the meatballs and simmer for another minute or so. taste for salt and pepper. Stir in the fresh spinach and cook for another minute or so, the spinach will just wilt. Ladle into soup bowls and serve with freshly grated Parmesan cheese.

Chicken Marbella–perfect for Passover

This recipe is my “go to” chicken. I’ve made it almost every Passover since I found it. The original recipe is from the”Silver Palate” cookbook. It was many winters ago that I first had it at my friend Susan’s house.  It has been a staple on my holiday table ever since. Not to say that it is not a recipe for every other day of the year and week, because it’s perfect for anytime. There is also the Brisket recipe that I posted during Rosh Hashana which is on the website, as well as the Honey Roasted Chicken, and Meatballs which all work well for this holiday. I usually make the Chicken Marbella and the meatballs as another dish.


*The key to this recipe is the overnight marination, which is essential to the moistness of the chicken.


1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)


Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more–If I am having a small gathering I cut this recipe in 1/2

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

Honey Roasted Chicken – Holiday Chicken

DSCN4234DSCN4234this recipe was actually given to me by my daughter, jennifer. she has made it numerous times. always to raves from the family. i am going to make it this year for rosh hashana and it is so perfect for Passover.  it is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  if anyone out there has some holiday ideas i’d love to hear about them. pay attention to cooking directions as you will not be preheating oven!!!!!!


1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s


you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday and Have a Very Sweet New Year