BLUEBERRY CHUTNEY FOR GRILLED CHICKEN

Blueberry Chutney for Grilled Chicken image

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.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

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)

Steps:

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.

Nutrition Facts : Calories 344 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 348mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges