Chicken With Blueberry-Ginger Chutney

Submitted by ratherbeswimmin

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Serves: 6

ingredients

• Chutney

• 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

• Chicken

• 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.

Reviews

[Connie C.]

This is a great chutney recipe! The chutney is thick and wonderfully seasoned. It went well with the marinated chicken. Not a bite left over... and so easy to make!

 

[DDW]

Great dish Di! The chutney is wonderful. I had juicy, fresh berries and it thickened up nicely. The seasoning on the chicken, which we grilled, went really well with the chutney. I enjoy fruit/meat combos. We are going to try the chutney sometime as a brie topper or possibly served with other cheeses. So glad I came across this recipe! ** I wanted to add that we adore this recipe and guests always rave. The chutney is awesome on top of Brie and I highly recommend trying that also!

 

[Abby Girl]

Outstanding! The marinade/chutney combination was incredible. As I always have frozen blueberries on hand, I can see myself making this during the winter months. Wonderful contribution!!

 

[woodland hues]

This is a great chutney...that's what I made, just the chutney, and I doubled it right away because I knew it would be good just reading the recipe...put half of it into the freezer, and keeping the other half in the fridge, well, what's left of it...in addition to the 1/3 cup brown sugar I used 1/3 cup Splenda, and added a small amount of kuzu (or cornstarch) dissolved in a bit of cold water at the end to thicken it a bit. Thanks, NurseDi.

 

[Nefratori]

I found the recipe easy to make. The marinade went well with the blueberries. I will make this again, but I will eliminate the vinegar or maybe use Balsamic vinegar. I found the cider vinegar a little over overpowering. I served it with fresh greenbeans, glilled with olive oil and dill.