CHICKEN WITH BLUEBERRY-GINGER CHUTNEY
From Cooking Light. Serving size: 1 chicken breast half and 1/4 c. chutney. Per serving: 321 calories, 5.7 g fat, 40.2 g protein, 26.9 g carb, 1.9 g fiber, 99 mg cholesterol. Frozen blueberries take approx. 5 minutes longer to cook and thicken because they give off more water.
Provided by ratherbeswimmin
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the chutney: Combine all the chutney ingredients in a medium saucepan; bring to a boil.
- Lower heat to medium-low and simmer 25 minutes or until thick, stirring occasionally.
- To make the chicken: combine the oil, basil, oregano, chicken, and minced garlic in a large heavy-duty zip-lock pastic bag; seal the bag.
- Marinate in the refrigerator for 2 hours, turning occasionally.
- Take chicken out of the bag and throw away marinade.
- Sprinkle chicken with salt and pepper.
- Heat a large grill pan over medium-high heat.
- Cook chicken 5 minutes on each side or until done.
- Serve with chutney.
Nutrition Facts : Calories 319.3, Fat 5.7, SaturatedFat 1.1, Cholesterol 98.7, Sodium 505.4, Carbohydrate 25.9, Fiber 1.8, Sugar 20.6, Protein 40.1
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