GRILLED CHICKEN WITH BLUEBERRY-ONION RELISH
1/2 cup orange juice
1/2 Tbsp. canola oil
1 small bay leaf
2 sprigs fresh rosemary, thyme or oregano (or 1/2 tsp. dried)
2 cloves garlic, finely minced
4 skinless, boneless chicken breasts (about 1 lb.)
FOR THE BLUEBERRY-ONION RELISH:
2 medium onions
Canola oil spray
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup sherry
2 Tbsp. balsamic vinegar
1 cup fresh (or frozen) blueberries
1 cup chopped cherry tomatoes
TO PREPARE THE CHICKEN:
Make a marinade for the chicken. Mix together in a non-metal container the juice, canola oil, bay leaf, herb and garlic. Add chicken, cover and marinate in the refrigerator at least 30 minutes or up to 3 hours. Periodically turn food to distribute flavors evenly. When ready to grill, drain chicken and pat dry with paper towels.
MEANWHILE, MAKE THE RELISH:
Cut onions in half, then cut each half crosswise in thirds. Cut each in thin slices.
Spray a large skillet with canola oil spray and heat over medium-high heat. Add onions, salt and pepper and cook, stirring occasionally, until onions are golden, about 10 minutes.
Add sherry, vinegar, blueberries and tomatoes. Bring to a boil, immediately reduce heat to low and gently simmer 3 to 4 minutes. Remove from heat and transfer relish to a serving bowl.
TO COOK THE CHICKEN:
Prepare grill for cooking. Rinse chicken and pat dry. Spray lightly with canola oil spray and season with salt and pepper. Grill about 5 to 6 inches above heat source until cooked through (4 to 5 minutes per side). Serve with the blueberry relish.
Makes 4 servings, with 3 1/2 cups of relish
Per serving with 1/2 cup relish: 195 calories, 3 g. total fat (less than 1 g. saturated fat), 12 g. carbohydrate, 28 g. protein, 2 g. dietary fiber, 244 mg. sodium.
Source: the American Institute for Cancer Research
1/2 cup orange juice
1/2 Tbsp. canola oil
1 small bay leaf
2 sprigs fresh rosemary, thyme or oregano (or 1/2 tsp. dried)
2 cloves garlic, finely minced
4 skinless, boneless chicken breasts (about 1 lb.)
FOR THE BLUEBERRY-ONION RELISH:
2 medium onions
Canola oil spray
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup sherry
2 Tbsp. balsamic vinegar
1 cup fresh (or frozen) blueberries
1 cup chopped cherry tomatoes
TO PREPARE THE CHICKEN:
Make a marinade for the chicken. Mix together in a non-metal container the juice, canola oil, bay leaf, herb and garlic. Add chicken, cover and marinate in the refrigerator at least 30 minutes or up to 3 hours. Periodically turn food to distribute flavors evenly. When ready to grill, drain chicken and pat dry with paper towels.
MEANWHILE, MAKE THE RELISH:
Cut onions in half, then cut each half crosswise in thirds. Cut each in thin slices.
Spray a large skillet with canola oil spray and heat over medium-high heat. Add onions, salt and pepper and cook, stirring occasionally, until onions are golden, about 10 minutes.
Add sherry, vinegar, blueberries and tomatoes. Bring to a boil, immediately reduce heat to low and gently simmer 3 to 4 minutes. Remove from heat and transfer relish to a serving bowl.
TO COOK THE CHICKEN:
Prepare grill for cooking. Rinse chicken and pat dry. Spray lightly with canola oil spray and season with salt and pepper. Grill about 5 to 6 inches above heat source until cooked through (4 to 5 minutes per side). Serve with the blueberry relish.
Makes 4 servings, with 3 1/2 cups of relish
Per serving with 1/2 cup relish: 195 calories, 3 g. total fat (less than 1 g. saturated fat), 12 g. carbohydrate, 28 g. protein, 2 g. dietary fiber, 244 mg. sodium.
Source: the American Institute for Cancer Research
MsgID: 371118
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Chicken Briyani - Recipe for Vaishnavi.
- Chicken Tampico
- Crispy and Oven-Fried Chicken (1970's)
- Fannie Farmer's Chicken Pie
- Tangy Barbecued Turkey Breast (grill or oven)
- Baked Chicken in a Peanut Sauce (Sierra Leone, Africa)
- Easy Chicken Cacciatore
- Thirsty Bird from the Marlboro Cookbook (and note to Sheri)
- Turkey Cutlets in Mushroom Wine Sauce (Butterball recipe)
- Crock Pot Italian Chicken (using tomatoes)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute