Spiced Chicken with Pear Raisin Chutney

Ingredients

For the Chicken

1/3 cupdry white wine or 2 tablespoons dry sherry
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon fresh wasabi powder
1 teaspoon grated ginger
2 large garlic gloves, minced
8 skinless boneless chicken breast halves

Pear Chutney

2 peeled and diced Bartlett or D'Anjou Pears,
3/4 cup raisins
2/3 cup cider vinegar
1/2 cup brown sugar, packed
1/4 cup honey
1 small onion, chopped fine
2 tablespoons grated fresh ginger
1/4 teaspoon cinnamon
pinch each of fresh ground nutmeg, cloves, chilli powder

Preheat oven to 180 degC.

Combine the ingredients for the marinade and add the chicken. Seal in a ziploc bag for at least an hour or overnight.

In a heavy based saucepan, bring all the chutney ingredients to a boil then reduce the heat to a simmer. Slowly cook for about an hour or until thickened.

When ready to cook, remove the chicken from the marinade and add to a hot pan. Brown on one side, then put frypan in the oven to finish cooking. Serve with the chutney.