4 boneless, skinless chicken breasts
1/2 cup apricot jam
1/2 cup white wine vinegar
3 tablespoons brown mustard
1/4 cup blueberries
Place jam, vinegar and mustard in a glass dish and mix until well combined. Remove 2/3 cup and set aside. Add chicken to glass dish, coating entirely. Cover and place in the refrigerator up to 4 hours. Cook on barbecue or inside grilling pan, basting with reserved marinade until chicken is no longer pink. Add blueberries and remaining marinade into a dmall saucepan, bring to a boil and serve over chicken. Makes 4 servings.
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