Pan Seared Breast of Chicken with Kumquat Chutney

Serves 4

For Chicken

1/4 cup fresh lime juice (about 2 limes)

1 tablespoon grated peeled fresh ginger

1 tablespoon olive oil

3 garlic cloves, crushed

4(6-ounce) boneless skinless chicken breast halves

Salt and Pepper to taste

� cup olive oil

For Chutney

1 cup kumquats, halved and seeded (about 15)

2/3 cup sugar

1/2 cup white wine vinegar

1/4 cup finely chopped red onion

1 teaspoon minced peeled fresh ginger

1/2 jalape�o pepper, finely chopped

1/4 cup finely chopped fresh basil

2 tablespoons finely chopped fresh parsley

2 tablespoons fresh lime juice

For the chicken, combine lime juice, ginger, 1 tablespoon olive oil, and garlic in a large zip-top plastic bag. Add chicken, seal and marinate in refrigerator 2 hours. Remove chicken from marinade, and discard marinade. Season chicken with salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan with � cup olive oil. Add chicken and cook for 4 minutes on each side until chicken is cooked through.

To prepare chutney, while the chicken marinates, combine kumquats sugar, vinegar, onions, ginger, and jalapeno in a saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat, and stir in basil, parsley, and 2 tablespoons limejuice. Serve warm or at room temperature over duck.