Today the word “relish” can refer to more than the pickle-jar variety on your grocer’s shelf. It might be a finely chopped fresh salsa, or it could have the characteristic of a cooked chutney. This one is made with richly browned sweet onions, dried cherries and a splash of balsamic. Spooned over cumin-spiced chicken, it’s a sweet and savory flavor enhancer.

RELISH
2 teaspoons canola oil
1 cup chopped onion
2 tablespoons dried cherries
1 1/2 teaspoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt

CHICKEN
2 boneless skinless chicken breast halves
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
1 teaspoon canola oil

1. Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat until hot. Add onions; cook 8 minutes or until browned, stirring frequently and adjusting heat as necessary. Place in small bowl; stir in all remaining relish ingredients.

2. Sprinkle chicken with cumin, pepper and 1/8 teaspoon salt. Heat 1 teaspoon oil in medium nonstick skillet over medium-high heat until hot. Cook chicken 8 to 10 minutes or until no longer pink in center, turning once. Serve with relish.

2 servings

PER SERVING: 290 calories, 11 g total fat (1.5 g saturated fat), 28 g protein, 19 g carbohydrate, 75 mg cholesterol, 355 mg sodium, 1.5 g fiber