2 cups fresh blueberries
1/3 cup packed brown sugar
1/3 cup finely chopped green onions
3 Tblsps cider vinegar
1 1/2 tsp finely chopped ginger
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp crushed red pepper
dash of ground cloves
1 minced garlic clove
1 1/2 Tblsps olive oil
3/4 tsp dried basil
3/4 tsp dried oregano
3 yellow squash, washed, ends cut off, cut in half lengthwise, then slice opposite side of skin off, as thinly as possible, lengthwise. These will be 1/2 your chicken 🙂
3 green zucchini, washed, ends cut off, cut in half lengthwise, then slice opposite side of skin off, as thinly as possible, lengthwise. These will be the other 1/2 of your chicken 🙂
3 minced garlic cloves
1 tsp sea salt
1/4 tsp freshly ground black pepper
Cornbread mix dry for dredging (such as ‘Bob’s Red Mill-gluten free & can be made vegan)
Fresh baked corn bread (I add 2-3 Tblsps honey for this recipe, such as ‘Bob’s Red Mill-gluten free & can be made vegan)
Combine oil, basil, oregano, and garlic in a large zip-loc, then add green & yellow squash. Seal. Marinate 2 hours, turning occasionally. Remove squash from bag.
Combine all 1o ingredients in a medium saucepan. Bring to a boil. Reduce heat to medium-low, and simmer for 25 mins or until thickened, stir occasionally.
Heat a large grill pan over medium high heat. Dredge both sides of each squash through dry cornbread mix. Sprinkle 1 tsp salt and black pepper evenly over squash. Cook the squash about 5 mins on each side or until desired degree of doneness.
Place a slice or two of cornbread on each plate, with 1-2 squash laid over top and top with chutney.