Blueberry Grilled Chicken
4 boneless, skinless chicken breasts
1/2 cup apricot jam
1/2 cup white wine vinegar
3 tablespoons brown mustard (deli style)
1/4 cup blueberries
Place jam, vinegar and mustard in a glass dish and mix until well
combined. Remove 2/3 cup and set aside.
Add chicken to glass dish, coating entirely. Cover and place in the
refrigerator up to 4 hours.
Cook on barbecue or inside grilling pan, basting with reserved
marinade until chicken is no longer pink.
Add blueberries and remaining marinade into a small saucepan, bring
to a boil and serve over chicken.
Makes 4 servings |