Chicken with Blueberry-Ginger Chutney

recipe
The chutney can be served warm, chilled, or at room temperature. Make it first, and chill while the chicken marinates, or prepare the chutney when the chicken is almost done marinating. Compared to fresh, frozen blueberries take about five minutes longer to cook and thicken because they release additional water.

Yield:

6 servings (serving size: 1 chicken breast half and about 1/4 cup chutney)

Recipe from

Cooking Light

Nutritional Information

Calories 321
Caloriesfromfat 16 %
Fat 5.7 g
Satfat 1.1 g
Monofat 3 g
Polyfat 0.9 g
Protein 40.2 g
Carbohydrate 26.9 g
Fiber 1.9 g
Cholesterol 99 mg
Iron 2.1 mg
Sodium 511 mg
Calcium 51 mg

Ingredients

Chutney:
2 cups fresh or frozen 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 grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
Dash of ground cloves
1 garlic clove, minced
Chicken:
1 1/2 tablespoons olive oil
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
6 (6-ounce) skinless, boneless chicken breast halves
3 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

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.

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

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

David Bonom,

Cooking Light

January 2005
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