Anyways, my dad has recently been going through cancer treatment and doesn’t always have the biggest appetite. I figured it would best to make something delicious, but also high in cancer-smashing antioxidants. I had some frozen blueberries (extreme antioxidantness) on hand and decided to search for a savory recipe that included them. I found a similar version to this recipe online and added some Cordon Pink flair to it. This recipe was a smashing success! My dad had two servings and everyone else had rave reviews. Jav said it tasted like pancake chicken, whatever that means. Even veggie girl Katie had a bite and said it was yummy even if it was meat! It may seem like an odd combo of ingredients but GO NOW and make this. I really mean it. Trust me, you will not be disappointed.

Antioxidant-Fest Maple Blueberry Chicken

Blueberry Wine Mustard Maple Chutney (thank you for the name Hollan)

2 cups frozen blueberries
1 cup red wine (I used merlot)
1 cup pure maple syrup (must use real maple syrup. This is not the time or place for the Mrs. Buttersworth)
1/4 cup stone ground Dijon mustard
Salt and Pepper to taste

Combine blueberries, red wine, maple syrup, mustard and bring to a boil in a saucepan. Let boil for 2 minutes and reduce to a simmer for about an hour. The mixture should be reduced by a third.

Roasted Chicken

6 6-7oz skinless boneless chicken breasts
4 tablespoons chopped fresh herbs (parsley, sage, thyme)
1 tablespoon paprika
2 tablespoons chopped garlic
2 tablespoons olive oil
salt & freshly ground black pepper

Directions Preheat oven to 400 degrees F. Crush herbs, paprika, garlic, olive oil, salt and pepper in a small bowl with the back of a fork. Rub mixture on the chicken breasts and place in a roasting pan. Roast the chicken for 25 minutes. Remove the chicken from the oven and spread with the chutney. Return to the oven and cook for 10 minutes longer until cooked. Enjoy!!!