Orange Almond Chicken With Blueberry Chutney

Peel and core the apple, then coarsely chop. Coarsely chop the onion. Set aside.

In a medium saucepan, combine the granulated and brown sugars, vinegar, orange zest, ginger, salt and cinnamon. Bring to a boil. Reduce the heat to low and add the apple, onion, blueberries and currants. Simmer, uncovered, until thick, 30 to 40 minutes, stirring occasionally. Cool to room temperature, about 30 minutes, before serving. (This can be made a week in advance and kept in the refrigerator.)

Makes 3 cups.

Heat the oven to 350 degrees.

Pound the chicken breasts about 3/4-inch thick between two sheets of plastic wrap. Beat the eggs with a pinch of salt in a bowl until foamy.

Combine the flour, 1 teaspoon of salt, the pepper and almonds in a shallow bowl. Set aside.

Dip the chicken breasts in the egg mixture, then coat them with the flour mixture. Place on a rack.

Melt half the butter in a large skillet over medium heat. Cook half of the chicken breasts until just golden, about 4 minutes a side. Keep them warm. Melt the remaining butter and cook the remaining chicken in the same way.

If the chutney has been refrigerated, heat it just enough to take the chill off. Place the chicken on a platter and spoon the chutney over the top. Top each breast with a half an orange slice for garnish