Chicken With Blueberry-Ginger Chutney - cooking recipe

Ingredients

Chutney
2 cups fresh blueberries or 2 cups frozen blueberries
1/3 cup packed brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisin
3 tablespoons cider vinegar
1 1/2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper flakes
ground cloves (a dash)
2 garlic cloves, minced
Chicken
1 1/2 tablespoons olive oil
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
6 (6 ounce) boneless skinless chicken breast halves
3 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

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.