Blueberry Chutney for Grilled Chicken Recipe

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Fresh blueberries and dried apricots are tossed with brown sugar and other tasty ingredients, then lightly simmered to create a delicious chutney. Serve this treat from our Test Kitchen warm or at room temperature.

This recipe is:

Diabetic Friendly

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Blueberry Chutney for Grilled Chicken Recipe

Prep: 30 min. + marinating Grill: 10 min.

Yield: 6 Servings

30 10 40

Ingredients

2 cups fresh or frozen blueberries
1/2 cup chopped dried apricots
1/3 cup packed brown sugar
1/3 cup finely chopped onion
3 tablespoons cider vinegar
3 teaspoons minced fresh gingerroot
1/2 teaspoon minced garlic
1/4 teaspoon ground coriander
1/2 cup Italian salad dressing
6 boneless skinless chicken breast halves (6 ounces each)

Directions

For chutney, in a large saucepan, combine the first eight 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. Seal bag and 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 a meat thermometer reads 170°. Serve with chutney. Yield: 6 servings.

Nutritional Facts 1 chicken breast half with 3 tablespoons chutney equals 344 calories, 10 g fat (2 g saturated fat), 94 mg cholesterol, 348 mg sodium, 29 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 meat, 1 starch, 1 fruit, 1 fat.

Originally published as Blueberry Chutney for Grilled Chicken in Simple & Delicious May/June 2007, p41