Blueberry Chutney For Grilled Chicken

• 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)

1. 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.
2. Meanwhile, pour salad dressing into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes.
3. 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 170u0b0. Serve with chutney.

blueberries, apricots, brown sugar, onion, cider vinegar, fresh gingerroot, garlic, ground coriander, italian salad dressing, chicken

Taken from www.tasteofhome.com/recipes/blueberry-chutney-for-grilled-chicken/ (may not work)