2 Tablespoons extra virgin olive oil
8 boneless skinless chicken breasts
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground allspice
Salt and pepper
8 slices white cheddar cheese
Granny Smith apples, sliced, for garnish
Mint sprigs, for garnish

Apple Raisin Chutney:
2 large Granny Smith apples, peeled cored and finely chopped
1/2 cup golden raisins
1/2 cup sweet onion, finely minced
1/4 cup apple cider vinegar
2 Tablespoons water
2 Tablespoons white sugar
1 Tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Method
Preheat oven to 400 degrees. Add olive oil to a large skillet over medium-high heat. Season chicken with onion powder, garlic powder, allspice, salt and pepper. Add chicken to oil and cook about 3 minutes per side then remove from heat. Transfer chicken to a large, rimmed baking sheet. Top each chicken breast with a slice of white cheddar cheese. Place baking sheet in oven and bake for 5-7 minutes, or until chicken is cooked through and remove from oven. To serve, place two White Cheddar Chicken breasts on each of 4 plates. Place a little bit of Apple Raisin Chutney on top of each breast and a more generous helping of Apple Raisin Chutney on the side of each plate. Garnish with apple slices and mint. Makes 4 servings. Apple-Raisin Chutney: Combine apples, raisins, onion, 1/4 cup apple cider vinegar, water, sugar, brown sugar, cinnamon, allspice, ground cloves in a medium saucepan over medium-high heat. Stir to dissolve sugar, bring to a boil then reduce heat and cover. Simmer for 30-40 minutes, or until liquid has cooked off. Season to taste with salt.