Chicken With Blueberry-Ginger Chutney

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

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 Nutrition


  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.


Most Helpful

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!

Connie C. September 08, 2008

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!

DDW May 19, 2008

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!!

Abby Girl July 23, 2007

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