Kat's Kitchen- Baked Chicken and Rice with Apple Chutney

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Updated: 11/15/2012 8:22 am
Baked Chicken and Rice

2 chicken breasts
1 cup brown rice
1 1/2 cups chicken stock
salt and pepper
Cooking spray

Coat casserole dish with cooking spray, and add chicken. Salt and pepper chicken, and spray with cooking spray. 
Bake in 400* oven for 15 minutes. 
Add rice and broth. Cover with foil, and return to oven for 40 minutes. 
Top with apple chutney. 

Apple Chutney

2 apples, peeled, cored and chopped
1 pear, peeled, cored and chopped
1/2 onion
3 cups brown sugar
2 1/1 teaspoons fresh ginger
1 1/2 teaspoons ground clove
1 cinnamon stick
1 teaspoon black pepper
1 teaspono vanilla extract
1 lemon, zest and juice
1/4 cup apple cider vinegar

Combine all ingredients in a non-stick or cast iron pan. Stir to combine. 
Cover and cook for an hour, or longer. It will continue to thicken after removed from heat. 
Reserve leftovers in a tightly sealed jar for one to two weeks. 

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