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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.

    ! 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

 

 

 


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