Apple Chutney topped Chicken Breasts w/ Green Beans-GF

Nutritional Facts

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* Percent Daily Values (DV) are based on a 2,000 calorie diet.
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 VOTED 5 stars by our customers!  Baked juicy free range chicken breasts topped with a homemade apple chutney and served with a  lively side of roasted garlic and lemon green beans!  Apple chutney is the perfect fall accompaniment to almost any meal and includes red currant jam, fresh apples and dried cranberries- absolutely delicious!

Allergies- Gluten Soy Free.  Can be dairy free.

Ingredients- organic apple juice, organic maple syrup, van de rose duroc natural pork chops, thyme, organic apples, organic currant jam (organic currants, pectin, evaporated cane juice), butter (1 Tbls), organic red onion, ginger, rice vinegar, dried unsulphured crandberries, curry powder, cinnamon sticks, organic green beans, organic asparagus, pesto, parmesan cheese.

Cooking Instructions

Apple Chutney topped Pork Chops or Pork Tenderloin
Thaw Completely. Pork Chops- Rinse pork chops with water and pat dry.  Preheat oven to 350d.  Heat an oven-proof skillet over high heat.  Add 1 Tbls of oil to pan.  Lay pork chops in pan and sear until golden on one side, about 3 min.  Turn chops over then put the pan in the oven.  Cook chops for 8-10 more min, or until cooked through. Let rest 5 minutes before serving.  Pork Tenderloin- Oven- preheat oven to 350d.  Put pork and sauce in baking dish.  Cook for 40-45min, check for doneness.  If it starts to dry out at all drizzle with a little oil or cover with foil or lid. Green Beans/Asparagus- pour in baking dish and bake at 350 for 11-13 min, or until warmed through. For Chutney- heat a skillet oven med heat.  Pour bag of chutney ingredients in.  Cook chutney for 10 min, stirring.  Serve over pork.  HC Points:  Pork Chops 9.5pts (based on 2.5 serves for half, 5 serves for a full)         Pork Tenderloin- 9.5pts (based on 3 serves for half, 6 serves for a full)