- 1 pack of breast fillets
- ½ cup apricot jam
- ½ cup white-wine vinegar
- 4 tbsp English mustard
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 25g blueberries
- 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.