Blueberry Chutney

(From Cooking Light, January 2005)

The recipe below is served over chicken. The chutney kicks ass, so if you don't eat chicken, serve it with tofu or seitan, etc.

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 T cider vinegar
1 1/2 t grated fresh peeled ginger
1/4 t salt
1/4 t ground cinnamon
1/8 t crushed red pepper
Dash of ground cloves
1 garlic clove, minced

Chicken:
1 1/4 T olive oil
3/4 t dried basil
3/4 t dried oregano
6 (6-ounce) skinless, boneless chicken breast halves
3 garlic cloves, minced
3/4 t salt
1/4 t freshly ground black pepper

1. Combine all chutney ingredients in a medium sauvepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until thick, stirring occassionally (if using frozen blueberries, it will take much longer than 25 minutes to thucken chutney).

2. Combine olive oil, basil, oregano, chicken, and garlic in zip-lock bag. Marinate in refrigerator for 2 hours.

3. Remove chicken from bag Discard marinate. Sprinkle salt and pepper evenly over chicken.

4. Heat grill pan over medium-high heat. Cook chicken 5 minutes on each side or until done.