What do I do with all of this mango chutney?

After making the Thai lettuce wraps, I had tons of mango chutney leftover. I decided to make a fruity chicken dish. I thawed a frozen chicken breast, sprayed a pan with nonstick cooking spray, and added the chicken breast and mango chutney to cook. 

Once the chicken was starting to brown, I turned the heat down to low, added about a 1/2 cup of vegetable broth to keep it moist (any kind of broth would work - we just have lots of veggie broth around because Kristin makes her own), and covered it for 15 minutes or so. In the meantime, I made some long grain rice in our rice maker. I never thought I would be such a proponent of rice makers, but they are super easy. It comes out perfectly every time and you don't even need to watch it! 

When the chicken was cooked all the way through and still tender, I put it on a plate with a little rice. It turned into a pretty good semi-leftovers meal.