Makes 6 servings
6 skinless chicken breast halves (2-1/4 pounds)
1 cup mixed diced dried fruit
1/2 cup chopped onion (about 1 small)
1/4 cup chopped chutney
3 cloves garlic, minced
1 to 1-1/2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon ground allspice
2-1/2 cups defatted low-sodium chicken broth
1/2 cup dry sherry or apple juice
3 cups hot cooked rice or couscous
Preheat oven to 350 F. Arrange chicken, breast side up, in single layer in 13X9-inch baking pan. Place dried fruit around chicken. Combine onion, chutney, garlic, curry powder, cumin, red pepper and allspice in medium bowl; stir in chicken broth and sherry. Pour mixture over chicken and fruit. Cover; bake 30 minutes. Uncover; bake about 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken from pan; arrange over rice on serving platter. Process half the fruit and half the liquid mixture from pan in food processor or blender until smooth; spoon over chicken. Discard remaining liquid mixture. Arrange remaining fruit over chicken.