• 4 boneless skinless chicken breast halves
• 9 ounces mango chutney, coarsely chopped
• 1 cup canned crushed pineapple, drained
• 1 Tbs. curry powder
• 1 Tbs. lime juice
• 2 Tbs. brown sugar
• 1 Tbs. vegetable oil
• 1 lime, sliced

Prepare grill. With tip of knife, cut a horizontal pocket in the thickest part of each chicken breast. Combine chutney and next 4 ingredients in a bowl. Set aside half of chutney mixture for serving. Stir vegetable oil into remaining chutney mixture. Stuff 1 Tbs. oil-chutney mixture into each chicken breast pocket. Brush chicken breasts with remaining oil-chutney mixture. Place chicken breasts on grill over medium heat. Cook 10 minutes, turning occasionally, until lightly browned and juices run clear when chicken is pierced with a knife. Serve chicken with lime slices and reserved chutney.

Per serving: calories 387, fat 6.8g, 15% calories from fat, cholesterol 106mg, protein 43.5g, carbohydrates 40.8g, fiber 3.3g, sugar 34.5g, sodium 266mg, diet points 8.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.9, Fruit: 0.5, Bread: 0.1, Lean meat: 0.0, Fat: 0.7, Sugar: 0.3, Very lean meat protein: 5.5

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The recommended wines are: White Zinfandel, Gewürztraminer, or Chardonnay.