Chicken with blueberry chutney

chicken with blueberry chutney I found this recipe on the net and it is awesome!  It’s accompanied by risotto with broccoli and roasted red peppers.  A good way to use up those broccoli stems when you’ve only cooked the florettes.

Marinating the chicken

  • 1 ½ tbsp olive oil
  • 2 tbsp chopped fresh basil or ¾ tsp dried basil
  • 2 tbsp chopped fresh oregano or ¾ tsp dried oregano
  • 2 very large or four small boneless chicken breast halves
  • 3 cloves garlic, minced
  • ¾ tsp salt
  • ¼ tsp ground black pepper

 Cut chicken breasts in half and put between two sheets of plastic and pound with a meat mallet to ¼ inch thickness.   If the breasts are very large, cut them in half parallel to the cutting board first and then proceed with above instructions.  If you have a granite or tile countertop, put a thick towel underneath the cutting board before pounding so you won’t damage the countertop.  Put the chicken cutlets and remaining ingredients in a resealable plastic bag.  Push out all the air from the bag and seal.  Massage the cutlets in the bag to fully cover with marinade.  Refrigerate for 2 hours. 


  • 2 cups frozen blueberries
  • 1/3 cup brown sugar
  • 1/3 cup finely chopped onion
  • 1/3 cup dried cranberries or raisins
  • 3 tbsp fruit vinegar (cider or I used pineapple)
  • 1 ½ tsp grated peeled fresh ginger
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ tsp crushed red pepper (or more to taste)
  • 2 whole cloves or dash of ground cloves
  • 1 garlic clove, minced

 Put all ingredients in a saucepan and heat over medium high heat until boiling, Turn heat to medium low and simmer for about 40-45 minutes, stirring occasionally.  Turn off heat and set aside.  Chutney will be served at room temperature.


  • 1 tbsp olive oil
  • 2 tbsp butter
  • ½ cup chopped onion
  • 1 cup short grain (Arborio ) rice
  • 3 cups low sodium chicken broth
  • 1 cup chopped broccoli stumps
  • ½ cup sliced roasted red peppers
  • ½ cup grated parmesan cheese
  • Freshly ground pepper.

 Bring chicken stock to a boil in a small pot.  In a separate sauté pan melt butter with olive oil over medium heat.  Add onions to sauté pan and sauté until translucent.  Add rice and stir to coat grains.  Using a ladle, ladle ½ cup hot stock into the rice and stir until liquid has evaporated.  Repeat five more times until you have poured in the last spoonful of stock.  Add broccoli stumps, stir, turn heat down low and cover pan.  Cook for 10 minutes or until rice is barely al dente.  Stir in peppers and parmesan cheese.  Add freshly ground pepper to taste.

 Grilling the chicken

 While the risotto is simmering covered, place a grill pan on the stove top and bring to very high heat.  Or line a broiler pan with foil and grease the broiler rack and preheat under the broiler on the highest shelf.  When grill pan or broiler rack is very hot, add the chicken pieces in a single layer.  Cook on one side for 3 minutes then flip over and cook for another 2 minutes.  Serve with chutney and risotto.

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One Response to “Chicken with blueberry chutney”

  1. mamarose Says:

    Oh that looks really delicious! Will definitely have to try it for a special occasion. Making those sweet potatoes this weekend for Ken’s birthday!

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