Chicken With Blueberry-Ginger Chutney

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: 1 hr 5 mins
• 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.