Note: Fresh rhubarb is available in April, but you can substitute frozen rhubarb or frozen cranberries in this recipe if you have stored your own through the winter.

1. Prepare the chutney. Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring frequently, until softened slightly, about 4 minutes. Add rhubarb, currants, strawberry spread, vinegar, ginger, and zest.

2. Stir to combine ingredients and saute, stirring occasionally, until the rhubarb begins to release its juices and break down slightly, about 5 to 6 minutes. Remove from heat.

3. Prepare the chicken. Season both sides with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken and cook for 5 minutes per side, or until no longer pink inside, with an internal temperature of 165 degrees F. To serve, place chicken on 4 plates and top each piece with a spoonful of chutney. Serve any extra chutney in a small bowl on the side.

Source: Hannaford fresh Magazine, March - April 2011