Instructions: Combine the vinegar, sugar, onion, ginger, allspice, cayenne, ketchup and blueberries in a saucepan and cook over medium heat, stirring occasionally, for about 11 to 12 minutes, or until the sauce has thickened and is fairly smooth. (Keep the sauce warm over low heat if necessary) Meanwhile, sprinkle the salt and pepper over the chicken. Heat the oil in a large nonstick skillet over medium high. Add the chicken and cook 4 to 5 minutes on each side, or until cooked through. Pour the sauce into the skillet, turn the chicken over to completely coat
it, then serve the chicken with the sauce spooned on top.

Makes 4 servings.

Serving Suggestions
Along with this I cut small red potatoes into thin wedges, toss with olive oil, rosemary, garlic powder, salt and pepper, roasted in a preheated oven 450 degrees until browned on the undersides, turn, and roast until fork tender and crisped on the outside. Steamed broccoli. (about 4-6 potatoes, tossed with about 2 tbls. oil, the rest to taste.)

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