Chicken With Blueberry-ginger Chutney

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 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.