Instructions: With the top of knife, cut a horizontal slit in the thickest part of each chicken-breast half to form a pocket.

In medium bowl, mix chutney, pineapple, curry powder and lime juice. Transfer half of chutney mixture to bowl to serve with chicken breasts later. Stir oil into remaining chutney mixture.

Place 1 tablespoon chutney-oil mixture in each chicken-breast pocket. Coat chicken breasts with remaining chutney-oil mixture.

Place chicken breasts on grill over medium heat; cook 10 to 12 minutes, turning occasionally, until lightly browned and juices run clear when chicken is pierced with tip of knife.

Arrange chicken breasts on 4 dinner plates. Serve with reserved chutney mixture. Garnish with lime slices.

Makes 4 main-dish servings

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