GRILLED CHICKEN WITH PEAR AND PEPPER CHUTNEY

CHUTNEY:
2 pears, cored and diced
1/2 cup red onion, diced
1/2 poblano pepper, seeded and diced
1/2 red bell pepper,seeded and diced
1/2 orange bell pepper, seeded and diced
1 jalepeno, seeded and minced
1/4 cup chopped cilantro

CHUTNEY DRESSING
Juice from one lime
Zest from one lime
1/2 cup fresh squeezed orange juice
2 tablespoons honey
1 teaspoon chipotle chili power
1/2 teaspoon cumin
Salt and pepper to taste

CHICKEN
2 Boneless, skinless chicken breasts
1 clove garlic, minced
2 teaspoons "Chicken Lickin'" or 1 teaspoon season salt
1/2 teaspoon chipotle chili powder
Salt and pepper to taste

INSTRUCTIONS:
Chutney: Combine all chutney ingredients in a large bowl.
Place Chutney Dressing ingredients in a small bowl and whisk until smooth.
Pour over chutney mixture and set aside.
If not serving within the hour, refrigerate.
Keeps for 24 hours in the refrigerator but remove from refrigerator 1 hour before serving.

To make chicken:
Heat and oil grill.
Combine spices in a small bowl and sprinkle over both sides of chicken breasts.
Grill chicken 6-8 minutes on each side until internal temperature is 165 degrees.
Let chicken rest 5 minutes.

To Serve: Place a chicken breast on each plate and cover with chutney.