From: Chef Bob Wagner, Red Lion Hotel at the Quay, Vancouver, WA. This recipe was the winner of the Red Lion Hotels Cherry Recipe Contest conducted in conjunction with the National Sweet Cherry Foundation. Yield: 1 serving. 1 8-oz. skin-on airline chicken breast 3 oz. rice blend 4 oz. vegetables 1 Tbsp. chopped parsley 3 oz. cherry apricot chutney SWEET CHERRY AND SUNDRIED APRICOT CHUTNEY (YIELDS 1 1/2 QUARTS): 1 cup brown sugar 2 cups cider vinegar 1 cup white wine 1 tsp. red chili ...

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