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Chicken With Blueberry-Ginger Chutney

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“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.”
1hr 5mins

Ingredients Nutrition


  1. To make the chutney: Combine all the chutney ingredients in a medium saucepan; bring to a boil.
  2. Lower heat to medium-low and simmer 25 minutes or until thick, stirring occasionally.
  3. 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.
  4. Marinate in the refrigerator for 2 hours, turning occasionally.
  5. Take chicken out of the bag and throw away marinade.
  6. Sprinkle chicken with salt and pepper.
  7. Heat a large grill pan over medium-high heat.
  8. Cook chicken 5 minutes on each side or until done.
  9. Serve with chutney.

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