Blueberry Grilled Chicken

Blueberry Grilled Chicken

4 boneless, skinless chicken breasts
1/2 cup apricot jam
1/2 cup white wine vinegar
3 tablespoons brown mustard
1/4 cup blueberries

Place jam, vinegar and mustard in a glass dish and mix until well
combined. Remove 2/3 cup and set aside. Add chicken to glass dish,
coating entirely. Cover and place in the refrigerator up to 4 hours.
Cook on barbecue or inside grilling pan, basting with reserved
marinade until chicken is no longer pink. Add blueberries and
remaining marinade into a dmall saucepan, bring to a boil and serve
over chicken. Makes 4 servings.