• 2 cups fresh or frozen blueberries
  • 3/4 cup ketchup
  • 1/2 cup cider vinegar
  • 1/2 cup packed light brown sugar
  • ½ cup water
  • 4 boneless chicken breasts


  • Combine blueberries, ketchup, vinegar, brown sugar and water in medium saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer, stirring occasionally until sauce is slightly thickened and chunky. Cool to room temperature.
  • Preheat the oven to 400°F.
  • Pour ½ cup of BBQ sauce in a shallow bowl, dip both sides of each chicken breast in the sauce and place them in shallow baking dish.  Discard any sauce left in the bowl.
  • Bake chicken for 15 minutes; turn the breasts over and spoon on 1/4 cup of the remaining BBQ sauce.  Bake 15 minutes longer.  Remove from oven and let cool for 5 minutes.   Slice breast 1/2-inch thick and serve with additional barbecue sauce on the side.
  • Serves 4-6.