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

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews

GayleR's Review

February 17, 2012
I made this chutney with frozen blueberries and liked the results. It made a lot of chutney. I had less success when I tried freezing some of the leftover chutney in an ice cube tray. It didn't harden up enough for this method. Next time I would freeze the extra chutney in small freezer containers.

8stringfan's Review

August 22, 2010
Used a regular grill and added some soaked mesquite chips. Cooked 4 minutes/side on high heat, uncovered. Reheats fine (chutney is actually better the next day) but the chutney recipe is really only enough for 4 servings, so if you plan on this making six servings, you may want to double the recipe.

Diplocook's Review

February 01, 2009
I served this at a recent dinner party, and not a morsel was left on anyone's plate! I used frozen blueberries with successful results. Next time I will take another rater's suggestion to increase the ginger. I also marinated the chicken overnight and doubled the garlic in the marinade. Fantastic!