Blueberry Chutney for Grilled Chicken |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Fresh blueberries and dried apricots are tossed with brown sugar and other tasty ingredients, then lightly simmered to create a delicious chutney. Serve this treat from our Test Kitchen warm or at room temperature. Ingredients:
2 cups fresh or frozen blueberries |
1/2 cup chopped dried apricots |
1/3 cup packed brown sugar |
1/3 cup finely chopped onion |
3 tablespoons cider vinegar |
3 teaspoons minced fresh gingerroot |
1/2 teaspoon minced garlic |
1/4 teaspoon ground coriander |
1/2 cup 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. Yield: 6 servings.
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