Peaches, raisins and a hint of curry make this a delicious chutney.  Chicken breasts are browned quickly in a skillet and then simmered with the chutney sauce.  Stovetop – 20 minutes if thawed.
 
Preparation:  Thaw completely.  If frozen or partially frozen, defrost in microwave before cooking.  Do not over-microwave chicken, or it will become tough. 
 
Cooking Instructions:  Spray non-stick skillet with non-stick coating, and place on medium-high heat.  Cook chicken breasts 3-5 minutes on each side until browned.  Pour contents of peach chutney bag over chicken, lower heat to medium, and cook 15 minutes (8-10 minutes for Regular entrée), stirring often, until chutney is thickened and reduced by one third, and internal temperature of chicken is 165F on instant read thermometer.
 
Suggested Sides:  Green beans, tossed salad