CHEF JEFF — ONE BYTE AT A TIME: Blueberry Marmalade over Grilled Chicken

Blueberries aren’t just for pie anymore.

Blueberry Marmalade over Grilled Chicken

4 whole chicken breasts

2 lemons

4 tablespoons olive oil

1 teaspoon sea salt

White pepper

1 pound chopped sweet onions

½ pint fresh blueberries

1 cup chicken stock

1/8 pound butter

Sea salt

White pepper

Zest one lemon. Squeeze juice from both. Cover chicken with oil and juice. Marinate 2 to 3 hours. Toss sea salt and zest. Remove chicken from marinade. Sprinkle with lemon salt and pepper. Grill each side until browned but still rare in center. Bake for 10 to 12 minutes in a 350-degree oven. Let stand for 5 to 8 minutes before slicing. Slice in ¼-inch slices. In melted butter, simmer onions slowly for an hour. Continuously add stock during to keep moist. When onions are soft, add blueberries. Cook slowly for 20 minutes. When onions are almost a jam, season to taste with salt and pepper. Serve over sliced chicken.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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