Chicken Grill with Tangy Blueberry Sauce

Yield: 6 servings

Ingredients

4	Tablespoons	olive oil

6	Tablespoons	blueberry (or raspberry) vinegar

2	teaspoons	fresh lime juice

4	cloves	garlic, minced

6		boneless, skinless chicken breasts

1	cup	fresh blueberries

1	cup	fresh raspberries

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories:	368.2
Calories From Fat:	108
Total Fat:	12.1g
Saturated Fat:	2.0g
Cholesterol:	136.9mg
Sodium:	155.4mg
Total Carbohydrates:	7.5g
Dietary Fiber:	2.1g
Sugars:	.9g
Protein:	55g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Combine oil, vinegar, lime juice and garlic and pour half into a self sealing plastic bag and half into a medium saucepan. Add chicken to the marinade in the plastic bag and turn to coat all sides. Marinate in refrigerator for 1 to 2 hours.

Prepare sauce by adding blueberries and raspberries to the marinade in the saucepan. Cook over medium heat 5 to 7 minutes stirring until slightly thickened. Remove from heat and set aside to cool. When sauce has cooled, pour into blender and puree.

Grill chicken over medium heat cooking 8 to 12 minutes or until internal temperature reaches 165 degrees F. Serve chicken with the blueberry raspberry sauce.

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