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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