fleur du jour
By popular demand I bring you ... the infamous blueberry garlic vinegar chicken thing.
People, this is seriously the most disturbed recipe I have ever seen, and I own this and this. Let me just assure you now that there are NO typos in this entry. Honestly. The Iron Chef would look at this and think wtf? I know I did.
Yes, I have made this and yes, it really is very, very good. Yes, I'm about to tell you to mix brown sugar with garlic and fruit and red pepper flakes. Every now and then we need a leap of faith, and here's yours for this week. Please trust me on this one and give it a try.
It's completely worth it.
Chicken with Blueberry-Ginger Chutney
source: Cooking Light
The chutney can be served warm, chilled or at room temperature as you prefer. If you use frozen blueberries, they will take about an additional 5 minutes to cook.
CHUTNEY:
2 C fresh or frozen blueberries
1/3 C packed brown sugar
1/3 C finely chopped onion
1/4 C golden raisins (it’s worth it to get these as opposed to purple)
3 T cider vinegar
1 1/2 t grated fresh peeled ginger
1/4 t salt
1/4 t cinnamon
1/8 t crushed red pepper
dash ground cloves
1 clove garlic - minced
CHICKEN:
1 1/2 T olive oil
3/4 t dried basil
3/4 t dried oregano
6 6 oz boneless skinless chicken breasts
3 cloves garlic - minced
3/4 t salt
1/4 t freshly ground black pepper
Combine chutney ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low and simmer 25 minutes or until thickened, stirring occasionally.
Combine oil, basil, oregano, chicken and 3 minced garlic cloves in a heavy duty zip top bag; seal. Marinate in refrigerator for 2 hours, turning occasionally. Remove chicken from bag and sprinkle salt and pepper evenly over chicken pieces.
Heat large skillet over medium-high heat. Cook the chicken 5-6 minutes on each side or until done. Serve with chutney.
Makes 6 servings: 1 chicken breast half and 1/4 cup of chutney
CALORIES 321
FAT 5.7g
Sat 1.1
Mono 3
Poly .9
PROTEIN 40.2g
CARB 26.9g
FIBER 1.9g
CHOLESTEROL 99mg
IRON 2.1mg
SODIUM 511mg
CALCIUM 51mg
People, this is seriously the most disturbed recipe I have ever seen, and I own this and this. Let me just assure you now that there are NO typos in this entry. Honestly. The Iron Chef would look at this and think wtf? I know I did.
Yes, I have made this and yes, it really is very, very good. Yes, I'm about to tell you to mix brown sugar with garlic and fruit and red pepper flakes. Every now and then we need a leap of faith, and here's yours for this week. Please trust me on this one and give it a try.
It's completely worth it.
Chicken with Blueberry-Ginger Chutney
source: Cooking Light
The chutney can be served warm, chilled or at room temperature as you prefer. If you use frozen blueberries, they will take about an additional 5 minutes to cook.
CHUTNEY:
2 C fresh or frozen blueberries
1/3 C packed brown sugar
1/3 C finely chopped onion
1/4 C golden raisins (it’s worth it to get these as opposed to purple)
3 T cider vinegar
1 1/2 t grated fresh peeled ginger
1/4 t salt
1/4 t cinnamon
1/8 t crushed red pepper
dash ground cloves
1 clove garlic - minced
CHICKEN:
1 1/2 T olive oil
3/4 t dried basil
3/4 t dried oregano
6 6 oz boneless skinless chicken breasts
3 cloves garlic - minced
3/4 t salt
1/4 t freshly ground black pepper
Combine chutney ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low and simmer 25 minutes or until thickened, stirring occasionally.
Combine oil, basil, oregano, chicken and 3 minced garlic cloves in a heavy duty zip top bag; seal. Marinate in refrigerator for 2 hours, turning occasionally. Remove chicken from bag and sprinkle salt and pepper evenly over chicken pieces.
Heat large skillet over medium-high heat. Cook the chicken 5-6 minutes on each side or until done. Serve with chutney.
Makes 6 servings: 1 chicken breast half and 1/4 cup of chutney
CALORIES 321
FAT 5.7g
Sat 1.1
Mono 3
Poly .9
PROTEIN 40.2g
CARB 26.9g
FIBER 1.9g
CHOLESTEROL 99mg
IRON 2.1mg
SODIUM 511mg
CALCIUM 51mg