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
How to make this recipe:
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 dmall saucepan, bring to a boil and serve over chicken. Prep time: 15 minutes
Makes 4 servings
Recipe from: Johanne McInnis
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