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Blueberry Chutney w/Grilled Chicken -- e-w

Source of Recipe

Simple & Delicious – Test Kitchen
Blueberry Chutney w/Grilled Chicken -- e-w
Serves: 6

2 c. fresh – or – frozen blueberries
1/2 c. chopped dried apricots
1/3 c. packed brown sugar
1/3 c. finely chopped onion
3 T. cider vinegar
3 tsp. minced fresh gingerroot
1/2 tsp. minced garlic
1/4 tsp. ground coriander

1/2 c. Italian salad dressing
6 boneless skinless chicken breast halves (6-oz. each)

For Chutney:
In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 20-25 minutes or until thickened, stirring occasionally.

Meanwhile, pour salad dressing into a large resealable plastic bag; add the chicken. Expel excess air and seal bag; turn to coat; refrigerate for 20 minutes,

Cool chutney to room temperature

Drain and discard marinade. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until juices run clear. Serve with chutney.

1 chicken breast half with 3 Tablespoonfuls of chutney equals: 344 calories…10 gm fat (2 gm saturated)…94 mg cholesterol…348 mg sodium…29 carbohydrate…2 gm fiber..35 gm protein +++EXC: 5 very lean meat…1 starch…1 fruit…1 fat +++WWP:7