Ingredients

• 4-5 ribs celery
• ½ teaspoon kosher salt
• ½ teaspoon garam masala spice blend
• 1 teaspoon ground cinnamon, divided
• ¼ teaspoon red pepper flakes
• 3 boneless, skinless chicken breasts (1.75 lb)
• 1 tablespoon canola oil
• 1 (9-oz) jar mango chutney
• ¼ cup cream sherry

Prep

• Cut celery ribs lengthwise, turn and slice thinly; set aside.

Steps

1. Combine in medium bowl, salt, garam masala, ½ teaspoon cinnamon, and red pepper. Preheat large sauté pan on medium-high 2-3 minutes. Coat both sides of chicken with spice mixture (wash hands). Place oil in pan, then add chicken; cook 3-4 minutes on each side or until golden.
2. Reduce heat to medium and cover; cook 5-7 more minutes or until 165°F. Remove chicken from pan; cover to keep warm.
3. Add celery to pan; cook and stir 1-2 minutes or until softened. Stir in chutney, sherry, and ½ teaspoon cinnamon; cook 2-3 more minutes, stirring continuously, or until mixture boils and flavors are blended. Slice chicken; serve topped with sauce.

Ingredients

• 1 tablespoon fresh orange peel
• ½ cup fresh basil leaves, thinly sliced
• 1 tablespoon canola oil
• 1 ½ cups long grain white rice
• 2 ½ cups water
• ½ cup golden raisins
• 2 tablespoons honey

Prep

• Zest/grate orange peel (no white).
• Slice basil leaves; combine both and set aside.

Steps

1. Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan, then add rice; cook 2-3 minutes, stirring continuously, or until rice turns bright white.
2. Stir in water; bring to a boil. Cover tightly and reduce heat to lowest setting; cook 20-22 minutes (do not remove lid during cooking).
3. Fluff rice with fork. Stir in zest, basil, raisins, and honey. Serve. (Makes 6 servings.)