Grilled Chicken Paillards with Nectarine Chutney

If you want to grill something fast give chicken paillards a try. You remeber them, chicken breasts pounded to 1/4 inch thickness. Well, just like on the range, these items grill up in one-two minutes each side and they mark up nicely. You could do the quarter turn and try for diamond grill marks if you're inclined.
So the chicken cooks fast,stays tender and this recipe has a sweet chutney to serve with it. You can imagine the combination of grilled flavor and chutney go well. This recipe came from the Gourmet Today cookbook that I've been tearing through since December.

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 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.

I served this with a Romaine, Radish and Cucumber Salad with Tahini Dressing from the same cookbook. A nice combination for a dinner on a hot night out on the patio.