2 medium plums, pitted and chopped (about 1 1/2 cups) 1/2 cup orange juice, divided 1/4 small Spanish onion, chopped (about 2 tbs) 1 tbs honey 1 1/2 tsp freshly grated orange zest, divided into 1 tsp and 1⁄2 tsp 1/2 cup chopped walnuts 2 tsp olive oil 1/4 tsp salt 1/4 tsp chilli flakes 4 boneless, skinless chicken-breast halves (about 170 g each)
Combine plums, 1/4 cup of the orange juice, onion, honey and 1/2 tsp of the orange zest in medium bowl. Stir in walnuts (makes 2 cups).
Use fork to mix oil, salt and chilli flakes with remaining 1/4 cup orange juice and 1 tsp orange zest in pie plate or shallow dish. Add chicken and turn to coat. Let both chutney and chicken stand for 10 to 20 minutes.
Heat grill to medium-high or coat grill pan with cooking spray and heat for 3 minutes over medium. Grill chicken, turning once, until browned and the juices run clear (about 10 minutes). Serve with chutney.