Blueberry Chutney for Grilled Chicken

Ingredients

• 2 cup(s) fresh or frozen blueberries
• 1/2 cup(s) chopped dried apricots
• 1/3 cup(s) packed brown sugar
• 1/3 cup(s) finely chopped onion
• 3 tablespoon(s) cider vinegar
• 3 teaspoon(s) minced fresh gingerroot
• 1/2 teaspoon(s) minced garlic
• 1/4 teaspoon(s) ground coriander
• 1/2 cup(s) Italian salad dressing
• 6 boneless skinless chicken breast halves (6 ounces each)

Preparation

1. • For chutney, in a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 20-25 minutes or until thickened, stirring occasionally.
2. • Meanwhile, pour salad dressing into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes.
3. • Cool chutney to room temperature. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Serve with chutney.