My father-in-law found this recipe in the newspaper and thought it looked like something I would like and he was right!
2 t. canola oil
1/2 c. chopped red onion
Heat the oven to 375F. In a small saucepan over medium, heat the canola oil. Add the onion and saute until softened, about 4 minutes. Then add:
2 c. quartered strawberries
1/2 c. dried blueberries
1/3 c. brown sugar
2 T. red wine vinegar
2 t. minced fresh ginger
Bring to a boil, then cook over medium-high heat, stirring often until the berries are softened and breaking down, 8 to 10 minutes. Remove from the heat and cover to keep warm.
In a shallow dish combine:
1/4 c. flour
1 t. salt
1/2 t. ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 lbs)
Dredge both sides of each breast through the seasoned flour. In a large nonstick oven-safe skillet over medium, heat 1 T. of extra-virgin olive oil. Add the chicken and brown on both sides.
Transfer the chicken to the oven and bake until juices run clear or internal temperature reaches 165F.
Serve the chicken topped with strawberry and blueberry chutney.
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