Chicken With Blueberry-Ginger Chutney

• Chutney:
• 2 cups fresh or frozen blueberries
• 1/3 cup packed brown sugar
• 1/3 cup finely chopped onion
• 1/4 cup golden raisins
• 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
• Dash of ground cloves
• 1 garlic clove, minced
• Chicken:
• 1 1/2 tablespoons olive oil
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 6 (6-ounce) skinless, boneless chicken breast halves
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. To prepare chutney, combine first 11 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until thickened, stirring occasionally.
2. To prepare chicken, combine oil, basil, oregano, chicken, and 3 minced garlic cloves in a large heavy-duty zip-top bag; seal. Marinate in refrigerator for 2 hours, turning occasionally. Remove chicken from bag. Sprinkle 3/4 teaspoon salt and black pepper evenly over chicken.
3. Heat a large grill pan over medium-high heat. Cook the chicken 5 minutes on each side or until done. Serve with chutney.

blueberries, brown sugar, onion, golden raisins, cider vinegar, ginger, salt, ground cinnamon, red pepper, ground cloves, garlic, chicken, olive oil, basil, oregano, skinless, garlic, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/chicken-with-blueberry-ginger-chutney (may not work)