Blueberry Chutney for Grilled Chicken |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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) |
Directions:
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.
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