Blueberry Chutney for Grilled Chicken Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.

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 thermometer reads 170°. Serve with chutney. Yield: 6 servings.
Originally published as Blueberry Chutney for Grilled Chicken in Simple & Delicious May/June 2007, p41

Nutritional Facts

1 each: 344 calories, 10g fat (2g saturated fat), 94mg cholesterol, 348mg sodium, 29g carbohydrate (23g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fruit, 1 fat.

  • 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)
  1. 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.
  2. Meanwhile, pour salad dressing into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes.
  3. 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 thermometer reads 170°. Serve with chutney. Yield: 6 servings.
Originally published as Blueberry Chutney for Grilled Chicken in Simple & Delicious May/June 2007, p41

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