Blueberry Chicken Recipes

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BLUEBERRY-DIJON CHICKEN



Blueberry-Dijon Chicken image

Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup blueberry preserves
1/3 cup raspberry vinegar
1/4 cup fresh or frozen blueberries
3 tablespoons Dijon mustard
Minced fresh basil or tarragon, optional

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired.

Nutrition Facts : Calories 325 calories, Fat 7g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 522mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 34g protein.

FRENCH BLUEBERRY BALSAMIC CHICKEN RECIPE



French Blueberry Balsamic Chicken Recipe image

Blueberry balsamic chicken is a dish from the Provence region of France. It combines the healthy meat with a tang of blueberries for an unusual dish.

Provided by Rebecca Franklin

Categories     Entree     Dinner

Time 1h

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons olive oil
4 chicken breasts (skinless, boneless)
1 teaspoon salt (divided)
1/4 teaspoon black pepper (ground, divided)
2 shallots (thinly sliced)
2 cups blueberries (fresh or frozen)
1/2 cup balsamic vinegar
1/4 cup honey
1 tablespoon rosemary (coarsely chopped)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F.
  • If you are using frozen blueberries thaw them and reserve both the berries and the juice.
  • Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  • In a large skillet, set over medium heat, melt the butter into the oil. Brown the chicken breasts for 3 minutes on each side, until they turn golden brown. Transfer the browned chicken to an ovenproof baking dish.
  • Add the shallots to the pan and cook, stirring constantly, for 2 minutes. Add the blueberries and any blueberry juice, balsamic vinegar, honey, rosemary, and the remaining salt and pepper to the pan. Bring the mixture to a rapid boil. Reduce the heat and allow it to simmer, uncovered, for 5 minutes.
  • Pour the blueberry balsamic sauce over the browned chicken, place a lid on the baking dish, and cook it in the preheated oven for 30 to 40 minutes, until the chicken is thoroughly cooked.
  • Allow the chicken to rest at room temperature for 10 minutes, and then serve hot.
  • Enjoy.

Nutrition Facts : Calories 469 kcal, Carbohydrate 40 g, Cholesterol 117 mg, Fiber 3 g, Protein 39 g, SaturatedFat 6 g, Sodium 676 mg, Sugar 32 g, Fat 17 g, ServingSize 4 Chicken Breasts (4 Servings), UnsaturatedFat 0 g

BLUEBERRY BBQ CHICKEN



Blueberry BBQ Chicken image

North Carolina chef Vivian Howard calls this grilled chicken her homage to Carolina-style BBQ sauce, but with a blueberry twist. To make Blue Q Sauce, she cooks fresh blueberries down with apple cider vinegar, chili flakes, sugar, and a cinnamon stick. Slathered on chicken, it produces very tasty caramelized skin.

Provided by Vivian Howard

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups blueberries
1 cup apple cider vinegar
1 cup granulated sugar
1 bay leaf
1 3-inch cinnamon stick
1/4 teaspoon crushed red pepper flakes
3 1/2 pounds whole chicken, spatchcocked, have your butcher spatchcock chicken, or see directions in step 4
1 tablespoon kosher salt
Freshly ground black pepper

Steps:

  • Sauce: In a food processor, add blueberries, vinegar, and sugar. Pulse to break up the berries into a chunky pulp. Place mixture into a saucepan; add bay leaf, cinnamon stick, and crushed red pepper. Bring to a simmer over medium heat and cook, covered, 10-15 minutes.
  • Remove from heat; remove cinnamon stick and bay leaf. Carefully transfer the sauce to a blender. Make sure the lid is entirely sealed to prevent sauce from spattering while you blend. Blend the sauce to a smooth consistency, starting on low speed and gradually increasing to high. When sauce is smooth, strain it through a fine-mesh strainer into a bowl.
  • Transfer sauce back to the saucepan. Bring to a simmer over medium heat, uncovered, and reduce by ¼, about 5 minutes. The sauce should coat the back of a spoon, and the viscosity should be more like maple syrup than honey. Pour into a container and cool to room temperature. Makes about 2 cups. (Sauce will keep for up to 6 months refrigerated in a lidded container.)
  • Prep chicken: Lay spatchcocked chicken breast side up on a wire rack fitted over a rimmed baking sheet. Season liberally on both sides with salt and pepper (about 15 turns of a pepper mill per side). Let rest at room temperature while preheating the grill, 30 minutes.
  • Grill chicken: Preheat a charcoal grill to medium-high heat, about 375 F. The coals should be ashed over in some places, with red embers burning within. Move the coals to one side of the grill to create areas of both direct and indirect heat. Place the chicken skin side up on the side of the grill over the coals (direct heat). Cover and cook, 15 minutes.
  • Divide the Blue Q Sauce: half should be used for basting, while the other half should be reserved for the final baste and for serving. (If the cooled sauce has thickened too much, simply reheat in a saucepan over low heat, or briefly microwave to return to its original syrupy consistency before using.) Remove the lid. Use tongs to flip the chicken over, skin side down, onto the indirect heat side of the grill. Baste the underside of the bird with Blue Q Sauce, then gently re-position back over direct heat, still skin side down. Cover and cook, 5 minutes. Repeat this process-flipping, basting, and grilling for 5 minutes at a time, covered-2-3 more times, until chicken is fully cooked. (The leg, when tugged, should become loosened from the breast. Alternatively, a thermometer placed in the thickest part of the thigh, avoiding the bone, should register 165 F.) Discard remaining basting sauce.
  • Remove chicken from the grill and place on a cutting board, skin side up. Use reserved Blue Q Sauce to baste one last time and let rest, 5 minutes. Cut the chicken into 6 or 8 pieces and drizzle once more with sauce. Serve warm or at room temperature with additional sauce on the side.

BLUEBERRY BBQ CHICKEN



Blueberry BBQ Chicken image

I never thought "blueberries" and "BBQ" went together until I tried this dish! We had this during our annual fourth of July cookout and more than just patriotic, this dish was seriously delicious! Good thing its healthy because I had more than one. -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1 cup fresh or frozen unsweetened blueberries
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons Dijon mustard
2 shallots, minced
4 boneless skinless chicken breast halves (about 6 ounces each)

Steps:

  • In a small saucepan over low heat, bring blueberries to a boil; cook and stir until softened, 4-5 minutes. Mash berries. Add next eight ingredients; increase heat to medium. Bring mixture to a boil, stirring constantly. Reduce heat; simmer, covered, until thickened, 15-20 minutes. Remove about 3/4 cup sauce; reserve. Refrigerate, covered, until just before serving. Brush chicken with remaining sauce. Refrigerate chicken and remaining sauce, covered, about 1 hour., Place chicken on a greased grill rack. Grill, covered, over medium direct heat, brushing occasionally with remaining sauce, 8-10 minutes. Turn; grill, brushing with sauce, until a thermometer reads 165°, 8-10 minutes longer. Discard any remaining grilling sauce., Microwave reserved sauce, covered, on high until heated through, 30-60 seconds. Serve with grilled chicken.,

Nutrition Facts : Calories 328 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 1110mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 1g fiber), Protein 36g protein.

BLUEBERRY CHICKEN BREAST



Blueberry Chicken Breast image

Make and share this Blueberry Chicken Breast recipe from Food.com.

Provided by SweetSueAl

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 tablespoon dry rub cajun seasoning
3 garlic cloves
1/2 onion, minced
2 teaspoons olive oil
1/3 cup red wine
2 cups blueberries
1 teaspoon lemon zest
salt and pepper

Steps:

  • Dust chicken breasts with cajun spice.
  • Saute in olive oil over medium high heat until brown and cooked through (about 10 minutes).
  • Remove chicken from pan and keep warm.
  • In pan, saute onion and garlic until translucent, careful to not overcook garlic, scraping the bits from pan.
  • Add wine and cook until reduced by half.
  • Add blueberries, lemon zest, salt, and pepper.
  • Simmer for 5 minutes, let rest off heat for 5 minutes to let flavors develop. Serve over the chicken breast.

RED, WHITE, AND BLUEBERRY GRILLED CHICKEN



Red, White, and Blueberry Grilled Chicken image

These colors don't run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors at a barbeque. Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we've had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h35m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon ground dried chipotle pepper
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
2 cloves minced garlic
4 skinless, boneless chicken breast halves
⅓ cup white sugar
⅓ cup apple cider vinegar
2 cups fresh blueberries
salt and freshly ground black pepper to taste

Steps:

  • Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
  • Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.
  • Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
  • Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
  • Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.
  • Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

Nutrition Facts : Calories 279 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 6.7 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 1.4 g, Sodium 1540 mg, Sugar 24.2 g

HEATHER'S BLUEBERRY CHICKEN STIR FRY



Heather's Blueberry Chicken Stir Fry image

This tangy, sweet, and savory recipe is excellent for either a stir fry sauce or a lovely salad dressing. This was thrown together in an effort to use blueberries that had failed to make it into dessert...and thus this tasty dish is born!

Provided by creaturecomfort

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 18

1 tablespoon chopped garlic
½ cup fresh blueberries
½ cup peach preserves
1 tablespoon sesame oil
3 tablespoons Dijon mustard
⅓ cup rice wine vinegar
3 tablespoons brown sugar
1 tablespoon soy sauce
¼ cup olive oil
2 (4 ounce) skinless, boneless chicken breast halves - cut into bite size pieces
1 cup sliced fresh mushrooms
1 teaspoon minced fresh ginger
1 pinch garlic salt, or to taste
ground black pepper to taste
⅔ cup chopped green onions
4 cups frozen mixed vegetables
4 cups cooked brown rice
1 teaspoon toasted sesame seeds

Steps:

  • Place garlic, blueberries, peach preserves, sesame oil, mustard, vinegar, sugar, and soy sauce in a blender; cover and blend until smooth.
  • Heat oil in a large skillet or wok over high heat; cook and stir chicken and mushrooms until chicken is no longer pink in the center and juices run clear, about 7 minutes. Stir in ginger, garlic salt, and black pepper; cook and stir until fragrant, about 1 minute.
  • Toss green onions and mixed vegetables with chicken; pour blueberry sauce over vegetable mixture. Continue cooking on medium-high heat until sauce comes to a boil, about 10 minutes. Reduce heat to low and cook until vegetables are tender, 2 to 4 minutes. Remove from heat and allow sauce to cool for 3 minutes. Serve over brown rice and sprinkle with sesame seeds.

Nutrition Facts : Calories 672.5 calories, Carbohydrate 104.4 g, Cholesterol 29.3 mg, Fat 20.7 g, Fiber 8.6 g, Protein 20.2 g, SaturatedFat 3.2 g, Sodium 666.9 mg, Sugar 38 g

CHICKEN BREASTS WITH BLUEBERRIES



Chicken Breasts With Blueberries image

Make and share this Chicken Breasts With Blueberries recipe from Food.com.

Provided by noway

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1 -2 tablespoon canola oil
1/2 cup apricot jam
3 tablespoons Dijon mustard
1/2 cup unsweetened frozen blueberries
1/3 cup white wine vinegar

Steps:

  • Heat oil over medium-high heat. Add chicken and cook about 6 minutes, until browned on both sides.
  • While chicken is cooking, stir together jam and mustard in a small bowl.
  • Spread jam mixture over the tops of the chicken pieces and sprinkle with blueberries.
  • Reduce heat to medium-low, cover and cook about 15 minutes, or until juices run clear from chicken.
  • Remove chicken and blueberries to plate with a slotted spoon.
  • Add vinegar to the pan, increase heat to high, and bring sauce to a boil.
  • Boil uncovered, stirring occasionally, until sauce is reduced by about 1/3 (about 5 minutes).
  • Pour sauce evenly over chicken and enjoy!

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