Chicken with Blueberry-Ginger Chutney

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

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. Remove chicken from bag. Sprinkle 3/4 teaspoon salt and black pepper evenly over chicken.
3. Heat a large grill pan over medium-high heat. Cook the chicken 5 minutes on each side or until done. Serve with chutney.