Balsamic Chutney Chicken

• 4 bone-in skin-on chicken breast halves
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil
• 3/4 heaping cup sliced mushrooms
• 5 garlic cloves, minced
• 1/4 teaspoon salt
• 1/ 2 cup chopped red onion
• 1/ 2 cup loosely packed fresh basil, chopped
• 3 medium tomatoes, seeded and chopped
• 4 teaspoons balsamic vinegar
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup freshly shredded Parmesan cheese
• Fresh basil leaves for garnish

Spray broiler pan with nonstick cooking spray and broil chicken about 6 inches from heat source. Broil 6 to 8 minutes on each side or until juices run clear. Remove from oven and cool 5 minutes. Remove skin and season with garlic powder, salt and pepper and cover with foil.

In a large skillet, heat oil over medium-high heat. Add mushrooms, garlic, salt and onion. Cook until vegetables wilt, about 4 minutes. Add chopped basil, tomatoes, vinegar and pepper. Cook an additional 2 minutes or until thoroughly heated.

To serve, arrange chicken on plates and sprinkle with half of cheese. Top each serving with mushroom mixture and sprinkle with remaining cheese. Garnish with basil leaves and serve immediately.

Yield: 4 servings.