Blueberry Grilled Chicken
4 boneless, skinless chicken breasts
1/2 cup apricot jam
1/2 cup white wine vinegar
3 tablespoons brown mustard
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.