Blackberry-Glazed Chicken

Happy anniversary to us! Yes, this is the K/CLamb 3 year dating anniversary. In celebration, I have a tasty lil' dish from a new cookbook that Cari gave me last weekend. It's Betty Crocker's Best Chicken cookbook. All chicken, all the time, and it has picture of every meal (which I love, I want to know if I totally screwed it up or not...). This one was a little unusual. Read on!

INGREDIENTS:

-1/2 cup blackberry jam

-1 tbsp Dijon mustard

-6 boneless, skinless chicken breast halves

1 1/2 cups fresh/frozen (thawed, drained) blackberries

DIRECTIONS:

-Brush grill rack with veggie oil. Heat coals or gas grill for direct heat. Mix jam and mustard.

-Cover and grill chicken 4 to 5 inches from medium heat 10 minutes. Turn chicken; brush with jam mixture. Cover and grill 10 to 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken topped with blackberries.

COMMENTS:

-We didn't use a grill for ours, just a good ol' frying pan. We added the glaze when the chicken was cooked about 75% done.

-We served with a side of green beans, which was a good combo.

-The chicken was good, Craig and I both enjoyed it because it was a very different type of glaze. The jam and mustard was a little weird, but we both agreed the jam by itself would have been no good. Not sure if this will be on our list of "repeated" recipes. A good experiment, just not our favorite. I will say that the chicken and fresh blackberries tasted good together though!