Friday, July 06, 2012

Blueberry Chutney Chicken

Wednesday was filled with family, fun & fireworks.

We also ate really well:)

 Fresh berries, baked sweet potatoes, steamed veggies and chicken.

I began making this dish when I subscribed to online weekly menu complete with shopping lists. Very nice. This recipe: even nicer.

Blueberry Chutney Chicken

1-2 lb chicken breast
1 fresh lemon
1 t garlic salt
     2 T Olive oil
     1 c fresh blueberries
     1/3 c water
     1 T Dijon mustard
     1 T Jalapeño Pepper Jelly

Jasmine Rice
1-2 cans peas

Cut thawed chicken into strips. In a bowl, drizzle
oil, lemon juice and 1 t garlic salt over tenderloins.
Toss and coat well. Grill or broil 5-6 min on each
side. In saucepan on med-hi, place remaining
ingredients. Cook 8-10 minutes, whisking often, until
blueberries break up. Serve sauce over chicken.

Serve with Jasmine rice and sweet peas.
This is NOT a serving suggestion, you simply must.