Chicken with Blueberry-Ginger Chutney

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 tbsp. cider vinegar
1½ tsp. grated peeled fresh ginger
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. red pepper
Dash of ground cloves
1 garlic clove, minced

Chicken:
1½ tbsp. olive oil
3/4 tsp. basil
3/4 tsp. oregano
6 skinless, boneless chicken breast halves
3 garlic cloves, minced
3/4 tsp. salt

To prepare chutney, combine first 11 ingredients in a medium saucepan; bring to
a boil. Reduce heat to medium-low, and simmer 25 minutes or until
thickened, stirring occasionally.

To prepare chicken, combine oil, basil, oregano, chicken, and 3 minced garlic
cloves in a large heavy-duty zip-top bag; seal. Marinate in refrigerator
for 2 hours, turning occasionally. Remove chicken from bag. Sprinkle 3/4 tsp.
salt evenly over chicken.

Heat a large grill pan over medium-high heat. Cook the chicken 5 minutes on each
side or until done. Serve with chutney.

6 servings