Chicken With Blueberry-Ginger Chutney

(from saymyname’s recipe box)

Source: Cooking Light

Serves 6 people

Categories: Chicken, Cooking Light, Main Dish

Ingredients

  • 2 cups fresh blueberries or 2 cups frozen blueberries
  • 1/3 cup packed brown sugar
  • 1/3 cup finely chopped onion
  • 1/4 cup golden raisin
  • 3 tablespoons cider vinegar
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon crushed red pepper flakes
  • ground cloves (a dash)
  • 2 garlic cloves, minced
  • Chicken:
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 6 (6 ounce) boneless skinless chicken breast halves
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

Directions

  1. To make the chutney: Combine all the chutney ingredients in a medium saucepan; bring to a boil.

  2. Lower heat to medium-low and simmer 25 minutes or until thick, stirring occasionally.

  3. To make the chicken: combine the oil, basil, oregano, chicken, and minced garlic in a large heavy-duty zip-lock pastic bag; seal the bag.

  4. Marinate in the refrigerator for 2 hours, turning occasionally.

  5. Take chicken out of the bag and throw away marinade.

  6. Sprinkle chicken with salt and pepper.

  7. Heat a large grill pan over medium-high heat.

  8. Cook chicken 5 minutes on each side or until done.

  9. Serve with chutney.

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