- 1 lb. chicken breasts, skinned and boned
- 1 Tablespoon salad oil (or use spray oil)
- ½ cup apricot jam
- 3 Tablespoons Dijon mustard
- ½ cup frozen unsweetened blueberries
- ⅓ cup white wine vinegar
- Heat oil in frying pan over medium high heat. Add the chicken and brown on both sides.
- In a small bowl combine the jam and mustard, mix well. Spread the jam mixture over browned chicken in the pan and sprinkle the chicken with blueberries. Reduce the heat to medium low, cover and cook till the chicken is no longer pink in thickest part approx. 15 minutes.
- With a slotted spoon, take out the chicken and blueberries, keep warm.
- Add the vinegar to the pan, bring to a boil and cook, stirring occasionally until sauce thickens and is reduced by a third, about 5 minutes.
- Pour sauce over chicken and serve.
INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.
- Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
- Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
- Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten without any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.