Chicken Breasts with Blueberry Barbecue Sauce
This is a low fat and low calorie recipe, very light flavor, very tasty.
Yield
5 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
rice vinegar
|
|
| ¼ | cup |
granulated sugar replacement
|
* |
| ½ | cup |
onions
finely minced |
|
| 1 | tablespoon |
ginger
minced fresh |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
allspice
ground |
*
|
| 3 | tablespoons |
ketchup
|
|
| 1 ½ | cups |
blueberries
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pound |
chicken breasts
boneless, pounded to 1/4 inch thickness |
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
rice vinegar
|
|
| 59 | ml |
granulated sugar replacement
|
* |
| 118 | ml |
onions
finely minced |
|
| 15 | ml |
ginger
minced fresh |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
allspice
ground |
*
|
| 45 | ml |
ketchup
|
|
| 355 | ml |
blueberries
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 453.6 | g |
chicken breasts
boneless, pounded to 1/4 inch thickness |
|
| 15 | ml |
vegetable oil
|
|
Directions
Combine the vinegar, sugar, onion, ginger, allspice, cayenne, ketchup and blueberries in a saucepan and cook over medium heat, stirring occasionally, for about 11 to 12 minutes, or until the sauce has thickened and is fairly smooth. (Keep the sauce warm over low heat if necessary.)
Meanwhile, sprinkle the salt and pepper over the chicken.
Heat the oil in a large nonstick skillet over medium high.
Add the chicken and cook 4 to 5 minutes on each side, or until cooked through.
Pour the sauce into the skillet, turn the chicken over to completely coat it, then serve the chicken with the sauce spooned over the top.
