4 boneless, skinless chicken breast halves
1/4 teaspoon allspice
1/2 teaspoon thyme
1/2 teaspoon crushed fennel seed
1/4 teaspoon ground cloves
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup chopped green onion
1 teaspoon minced fresh ginger
1/4 cup cranberry juice
Pear and Cranberry Chutney: recipe follows
orange strips
green onion

In a small bowl, mix together allspice, thyme fennel seed and cloves.
Rub on chicken. In a large frypan, place butter and oil over medium heat. Add chicken and cook, turning once, about 15 minutes or until fork tender. Remove chicken from pan. To frypan add garlic, chopped green onion and ginger; cook, stirring, about 3 minutes or until onion is limp. Add cranberry juice and simmer about 3 minutes; return chicken to pan. Arrange chicken and contents of pan on platter; top with Pear and Cranberry Chutney. Garnish with green onions and orange strips. Makes 4 servings.

Pear and Cranberry Chutney; In medium saucepan, place: 2 cored and diced Bosc pears, 1.2 cup dried cranberries, 1/2 cup raspberry vinegar, 3 tablespoons brown sugar, 1 tablespoon minced fresh ginger, 1/2 teaspoon ground cayenne pepper and 1/2 teaspoon orange zest. Cook over medium heat about 10 minutes, stirring. Remove from heat and cool.

Recipe submitted by the National Chicken Council