The chutney makes a colorful and delicious topping for this chicken. The recipe is from Gourmet Magazine, July 2001.

GRILLED CHICKEN PAILLARDS WITH NECTARINE CHUTNEY
Servings: 4

CHUTNEY:
1 lb. firm-ripe nectarines, cut in 1 inch pieces
1 large tomato, coarsely chopped
1 small garlic clove, chopped
1/4 cup cider vinegar
3 Tbsp packed light brown sugar
1 tsp. curry powder (preferably Madras)
1/4 tsp. salt
CHICKEN:
4 skinless boneless chicken breast halves (1 1/2 pounds total)
1 Tbsp vegetable oil

Prepare grill for cooking*.

PREPARE THE CHUTNEY:
Simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, in a 2 quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.

PREPARE THE CHICKEN:
While chutney is cooking, sandwich chicken between pieces of plastic wrap and pound with the flat side of a meat pounder or a rolling pin until 1/4 inch thick. Pat chicken dry and brush tops with oil, then season with salt and pepper.

When the fire in grill is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), place chicken, oiled sides down, on lightly oiled grill rack and grill 1 minute. Brush tops with oil and season with salt and pepper, then turn chicken over and grill until just cooked through, 1 to 2 minutes more.

Serve chicken with nectarine chutney.

*You can cook chicken in batches in a hot well - seasoned ridged grill pan, turning once, 2 to 3 minute