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Grilled Chicken Breast with Camembert and Nectarine Chutney

5 servings


Gluten Free

Nutritional Facts Per Serving

38.9 g
6.5 g
0.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 321
  • Fat 14.9 g
    • Saturated   5.7 g
    • + Trans 
  • Cholesterol 104 mg
  • Sodium   337 mg
  • Carbohydrate 6.5 g
    • Fibre   0.4 g
    • Sugars  
  • Protein 38.9 g
    • Vitamin A 10 %
    • Vitamin C 7 %
    • Calcium 12 %
    • Iron 7 %


  1. Combine the first 6 ingredients in a bowl. Cover and refrigerate chutney until needed.
  2. Preheat your grill to medium-high. Brush the chicken with the oil; season with salt and pepper. Lightly oil the grill. Grill the chicken 3 to 4 minutes per side, or until cooked through.
  3. Top each piece of chicken with 2 thin slices of the cheese and cook for 1 minute more. Place one chicken breast on each of 4 plates, top each with a generous spoonful of the chutney, and serve. 
Options: Make peach or plum chutney by replacing the nectarine with either of those fruits. Instead of fresh mint, use chopped cilantro to flavour the chutney. Rather than camembert, top the chicken with thin slices of another creamy cheese, such as brie or cambozola. Serve the chutney as a condiment for other grilled items, like salmon steaks or pork chops.

Serving Suggestions

Serve the chicken with one of the flavourful salads found in our website recipe collection, such as Broccoli and Tomato Pasta Salad, Rainbow Summer Vegetable Salad, or Potato and Mixed Pea Salad.

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