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