Sauteed Sweet Chicken with Tomato Chutney and Rice

Long title even though that is the shortened version. Basically, this recipe is a honey glazed chicken served with white rice and a tomato chutney. For those that may be unfamiliar (as I was) with chutney, it is basically a condiment or sauce used in Southern Asian cuisines mostly. When I first saw this recipe, I skipped over it because I didn't know what chutney was. The next time I saw the recipe, I read it through, and I liked all the ingredients, so we gave it a try. It is definitely a keeper in our house now.

2-14 ounce cans Chicken Broth (use one can if halving the rice)
3 Tbsp olive oil
2 Cups white rice (use less if feeding 2 people...we had rice coming out our ears)
6 plum tomatoes, quartered (I bought a package of grape tomatoes and used them)
1 tsp ground cumin
2 tsp ground coriander
1 Serrano or jalapeno pepper, half the seeds removed and chopped
2 shallots (I didn't use)
2 garlic gloves (I used powder)
salt and pepper
3 Tbsp sherry vinegar (I used regular..it was all I had)
3 Tbsp brown sugar
1/4 Cup fresh cilantro leaves, chopped
3 scallions (I used regular onion for these and shallots)
1/4 Cup fresh parsley, chopped (I used equivalent in dried)
1 Tbsp Honey (I used more)
4 Chicken breasts

1) Bring the chicken broth and drizzle of olive oil to boil in a pot. Add the rice, reduce heat to a simmer, and cover. Cook until the rice is done.
2) While the rice cooks, heat a medium sized skillet over high heat with a Tbsp of oil. Add the tomatoes, cumin, coriander, Serrano peppers, shallots, garlic, salt, and pepper. Cook the mixture, stirring frequently, for 3 minutes. Add the vinegar, brown sugar, and 1 cup of water. Turn down the heat to medium low and simmer about 10 minutes or until water evaporates.
3) While the chutney cooks, combine 2 tbsp of olive oil, cilantro, scallions, parsley, honey, salt, and pepper in a shallow dish. Add the chicken breast and coat each side of each chicken breast with the honey mixture. Add the coated chicken to a heated skillet and cook about 5 minutes per side or until it is done.
4) Serve rice and chicken topped with the tomato chutney sauce.

Enjoy!