Burger with wild blueberry chutney

To prepare the Chutney:

1. Heat a saucepan over medium heat.
2. Add thawed wild blueberries, onion, garlic and ginger to pan. Stir to distribute evenly.
3. Stir in honey, vinegar, cinnamon, cayenne pepper, salt and lemon zest. Mix well.
4. Bring mixture to a boil. Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until wild blueberries burst and mixture thickens.
5. Check the consistency of the chutney. It should be thick but still slightly runny. If necessary, simmer a few minutes longer.
6. Pour the hot chutney into clean jars, leaving 1 cm of space at the top.
7. Close the jars tightly and leave to cool at room temperature for about an hour before storing in the fridge.

Burger preparation:

1. Cut the 2 chicken breasts (500g) in half to obtain four pieces (125g each).
2. Season chicken pieces with salt and pepper.
3. Heat a frying pan over medium heat. Cook chicken pieces for about 6-7 minutes on each side, or until they reach an internal temperature of 74°C (165°F).
4. Add a slice of Brie cheese to each piece during the last minute of cooking to melt.
5. Toast buns lightly in pan or toaster.
6. Assemble the burgers: on the bottom bun, place a piece of chicken with cheese, add a spoonful of wild blueberry chutney, then a handful of arugula. Close with the top bun.
7. Serve immediately with fries or salad.