Roasted Chicken Breast With Apple Mustard Chutney

Roasted Chicken Breast With Apple Mustard Chutney

Roasted chicken breast is paired with a delicious apple mustard chutney to go on top of a savory potato latke.


  • 1 Granny Smith Apple, peeled, cored and diced
  • 2 Tbsp olive oil, divided
  • 1 Tbsp Honey
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Honey Dijon Mustard
  • 2 Boneless Chicken Breasts
  • 4 Celery stalks
  • ¼ cup Ground crackers
  • 1/2 tsp each of fennel seed, celery seed, yellow mustard seed
  • salt & pepper to taste
  • light sprinkle of pure ground mustard
  • 1 lb baby potatoes, shredded
  • 1 Yellow Onion, shredded


  1. Preheat oven to 475
  2. Saute apple in a spritz of heated olive oil.
  3. Add honey and both mustards
  4. Cook for 5 minutes on med-high heat
  5. Set chutney off to the side
  6. Chop up half the onion and celery.
  7. Place on baking dish.
  8. Pat chicken breasts dry then place on baking dish
  9. Sprinkle all with 1 Tbsp olive oil
  10. Grind up the fennel, celery, and yellow mustard seeds
  11. Place 3/4 of the seed mix over the chicken breasts, onions, and celery
  12. Salt & pepper to taste
  13. Sprinkle dry mustard
  14. Once oven is up to temperature, place chicken, onions, and celery in oven.
  15. While chicken is cooking, shred potatoes with whole onion
  16. Add remaining dry seed mix
  17. Add ground crackers
  18. Mix all with spoon
  19. With 10 minutes remaining on chicken, thinly coat the bottom of a skillet with remaining olive oil and heat over medium-high heat.
  20. Once oil is hot, make potato mixture into latkes and place in pan.
  21. Cook for 3-4 minutes per side or until golden brown.
  22. Layer the potato latke, the chicken, then onions and celery on top.

What about crockpot buffalo chicken for your next meal?