Ingredients
- 1 pack of breast fillets
- ½ cup (125ml) apricot jam
- ½ cup (125ml) white-wine vinegar
- 1/4 cup (60ml) English mustard
- 1 tsp (5ml) salt
- ½ tsp (2.5ml) black pepper
- ¼ tsp cayenne pepper
- 25g blueberries
Method
- Put the apricot jam, vinegar, mustard, salt and pepper into a bowl and mix until combined. Reserve ½ a cup and set aside.
- Use a sharp knife to cut crisscrosses into the chicken flesh. Put the chicken onto a baking tray, baste with ½ the marinade and refrigerate for 3 to 4 hours.
- Grill the chicken in a pan over a medium-heat, basting constantly until the chicken breasts are cooked.
- Add the blueberries to the sauce you set aside earlier and bring to the boil, serve over the grilled chicken with a side of your choice.
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