Blueberry Soy Chicken Breasts Recipes

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.

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.

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!

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.

Steps:

• Dust chicken breasts with Cajun spices.
• Saute in olive oil until brown and almost cooked through, 7 to 10 minutes.
• (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm.
• In same pan, sautÈ garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan.
• Add red wine and cook down until most of the liquid is evaporated.
• Add Wild Blueberries, lemon rind and salt.
• Simmer for 5 minutes.
• (If blueberries are frozen, until berries are heated through.) Add salt and pepper to taste.
• Let sit for 5 minutes, heat off, for flavors to blend.
• Spoon over chicken breasts and serve.

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.,