1/2 Tbsp. canola oil

1 small bay leaf

2 sprigs fresh rosemary, thyme or oregano (or 1/2 tsp. dried)

2 cloves garlic, finely minced

4 skinless, boneless chicken breasts(about 1 lb.)

Canola oil spray

2 medium onions

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 C. sherry

2 Tbsp. balsamic vinegar

1 C. fresh (or frozen) blueberries

1 C. chopped cherry tomatoes

Make a marinade for the chicken. Mix together in a non-metal container the juice, canola oil, bay leaf, herb and garlic. Add chicken, cover and marinate in the refrigerator at least 30 minutes or up to 3 hours. Periodically turn food to distribute flavors evenly. When ready to grill, drain chicken and pat dry with paper towels. Meanwhile, make the relish. Cut onions in half, then cut each half crosswise in thirds. Cut each in thin slices. Spray a large skillet with canola oil spray and heat over medium-high heat. Add onions, salt and pepper and cook, stirring occasionally, until onions are golden, about 10 minutes. Add sherry, vinegar, blueberries and tomatoes. Bring to a boil, immediately reduce heat to low and gently simmer 3 to 4 minutes. Remove from heat and transfer relish to a serving bowl. Prepare grill for cooking. Rinse chicken and pat dry. Spray lightly with canola oil spray and season with salt and pepper. Grill about 5 to 6 inches above heat source until cooked through (4 to 5 minutes per side). Serve with the blueberry relish.

 

Yield: 4 servings, with 3 1/2 C. of relish.

Serving Size: 1 Breast, ½ C. Relish

Calories: 195

Fat: 3g

Fiber: 2g