Chicken with Blueberry-Ginger Chutney

By Bostoncook

CL, 1/05

Ingredients

• CHUTNEY:
• 2 cups blueberries
• 1/3 cup packed brown sugar
• 1/3 cup finely chopped onion
• 1/4 cup golden raisins
• 3 tablespoons cider vinegar
• 1 1/2 teaspoons minced ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon crushed red pepper
• 1 Dash ground cloves
• 1 garlic clove, minced
• CHICKEN:
• 1 1/2 tablespoons olive oil
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 6 boneless skinless chicken breast halves
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 6

Preparation

Step 1

1. To prepare chutney, combine first 11 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until thickened, stirring occasionally.

2. To prepare chicken, combine oil, basil, oregano, chicken, and 3 minced garlic cloves in a large heavy-duty zip-top bag; seal. Marinate in refrigerator for 2 hours, turning occasionally.

3. Remove chicken from bag. Sprinkle 3/4 teaspoon salt and black pepper evenly over chicken.

4. Heat a large grill pan over medium-high heat. Cook the chicken 5 minutes on each side or until done. Serve with chutney.

Notes: Chutney was great. Marinated the chicken overnight (sans salt) and prepared in the Foreman grill. Delicious! Definite repeat