1. Prepare chicken. In a medium bowl, whisk together lime juice, oil, black pepper, and salt. Add chicken to bowl and toss well to coat with marinade; set aside.
2. Preheat grill to medium.
3. Prepare salsa. Put 2/3 cup of the blueberries in a medium mixing bowl and mash with a fork. Add jalapeno, shallot, salt, cilantro, mint, basil, and lime juice; mix well. Add remaining whole blueberries and mix well.
4. Remove cutlets from marinade and place on grill; discard marinade. Cook until well-marked, about 4 to 5 minutes, then flip to finish cooking all the way through, about 2 minutes more.
5. Divide cutlets among four plates and top each portion with a quarter of the blueberry salsa. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2008