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Ingredients

4 Chicken breast cut, 6 oz. each
Seasoning salt as needed (recipe follows)

Pineapple Chutney

1/2 tsp. Butter
1 1/2 cups Pineapple, peeled, cut into small dice
1 cup Tart apple, peeled, cut into small dice
1 cup Orange juice
1/2 tsp. Orange zest, julienne cut
2 Scallion, minced
1/4 tsp. Garlic, minced
1/4 cup Sugar
1/2 tsp. Curry powder
1 1/2 tsp. Red wine
Salt to season
Fresh ground black pepper to taste
1 tsp. Fresn cilantro, minced

Method
Prepare Chef Larry's Season Salt per recipe, reserve. Prepare Pineapple Chutney by placing butter, pineapple, apple, orange zest, scallion, garlic and curry powder in a saucepan. Saute for 3 minutes. Add sugar, red wine vinegar and orange juice. Bring to a simmer and cook for 10 - 12 minutes. Reduce heat and simmer over low heat until mixture thickens (approximately 15 minutes). Season with salt and pepper.

Cool Pineapple chutney, stir in chopped cilantro and reserve. Preheat Grill or bbq. Place chicken breasts between sheets of waxed paper and gently pound until uniformly 1/4-inch thick to create "Paillard." Season chicken paillard lightly with seasoning salt. Place on grill and cook until done. Transfer grilled chicken paillard to serving plates or a platter. Top with Pineapple Chutney and serve.

Makes 4 Servings

Chef Larry's Seasoned Salt
Ingredients

1/2 cup Paprika
1/4 cup Salt
1/4 cup Granulated garlic
2 tsp. Black pepper, fine grind
2 tsp. Sugar, granulated
1 tsp. Ground cumin
1 tsp. Ground thyme

Method
Combine ingredients. Store in an airtight container until use.

Makes 1 cup