2 cups fresh blueberries (halved)
1/3 cup packed brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
3 tablespoons cider vinegar
1 1/2 teaspoons grated peeled fresh ginger
1/4 teaspoon Kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/8 teaspoon Cayenne pepper
Dash of ground cloves (about the tip of a fingernail)
3 teaspoons garlic, minced
1 1/2 tablespoons olive oil
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
6 (6-ounce) chicken breast halves
4 teaspoons garlic, minced
2 teaspoons shallots, minced
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Rouses Cajun Seasoning
To prepare chutney, 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.
To prepare chicken, combine oil, basil, oregano, chicken, and minced garlic in a large container, and seal. Marinate in refrigerator for 2 hours, turning occasionally. Remove chicken from bag. Sprinkle 3/4 teaspoon salt and black pepper evenly over chicken. (Before grilling, allow chicken to return to room temperature. This allows the marinade flavor to continuously enter the meat.
Heat a large grill pan over medium-high heat. Cook the chicken 5 minutes on each side or until done. Serve with chutney.