Chicken With Blueberry-Ginger Chutney |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From Cooking Light. Serving size: 1 chicken breast half and 1/4 c. chutney. Per serving: 321 calories, 5.7 g fat, 40.2 g protein, 26.9 g carb, 1.9 g fiber, 99 mg cholesterol. Frozen blueberries take approx. 5 minutes longer to cook and thicken because they give off more water. Ingredients:
2 cups fresh blueberries or 2 cups frozen blueberries |
1/3 cup packed brown sugar |
1/3 cup finely chopped onion |
1/4 cup golden raisin |
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 flakes |
ground cloves (a dash) |
2 garlic cloves, minced |
1 1/2 tablespoons olive oil |
3/4 teaspoon dried basil |
3/4 teaspoon dried oregano |
6 (6 ounce) boneless skinless chicken breast halves |
3 garlic cloves, minced |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. To make the chutney: Combine all the chutney ingredients in a medium saucepan; bring to a boil.
2. Lower heat to medium-low and simmer 25 minutes or until thick, stirring occasionally.
3. To make the chicken: combine the oil, basil, oregano, chicken, and minced garlic in a large heavy-duty zip-lock pastic bag; seal the bag.
4. Marinate in the refrigerator for 2 hours, turning occasionally.
5. Take chicken out of the bag and throw away marinade.
6. Sprinkle chicken with salt and pepper.
7. Heat a large grill pan over medium-high heat.
8. Cook chicken 5 minutes on each side or until done.
9. Serve with chutney.
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