- 1 lb firm-ripe nectarines, cut into 1-inch pieces
- 1 large tomato, coarsely chopped
- 1 small garlic clove, chopped
- 1/4 cup cider vinegar
- 3 tablespoons packed light brown sugar
- 1 teaspoon curry powder (preferably Madras)
- 1/4 teaspoon salt
- 4 skinless boneless chicken breast halves (1 1/2 lb total)
- 1 tablespoon vegetable oil
- Garnish: fresh cilantro sprigs
- Prepare grill for cooking.
- Simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, in a 2-quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.
- While chutney is cooking, sandwich chicken between sheets of plastic wrap and pound with flat side of a meat pounder or with a rolling pin until 1/4inch thick. Pat chicken dry and brush tops with oil, then season with salt and pepper.
- When the fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), place chicken, oiled sides down, on lightly oiled grill rack and grill 1 minute. Brush tops with oil and season with salt and pepper, then turn chicken over and grill until just cooked through, 1 to 2 minutes more.
- Serve chicken with nectarine chutney.