Saturday, May 5, 2012

Blueberry Balsamic Chicken Breasts

Okay, I know the picture looks a bit odd, but trust me when I say that this is one piece of chicken that tastes so much better than it looks. I know, I's purple. But just remember, sometimes looks can be deceiving...

One of the best things about blueberries is that they go with pretty much everything. Dessert is a given, but have you ever paired them with chicken? The subtle sweetness of the berry, mixed with the right seasonings and herbs, enhances the chicken flavor and makes it oh so good. This chicken is cooked in the blueberry sauce to keep it moist and tender while the flavor of the berries and rosemary infuse the chicken. It may not be the prettiest of foods, but it is definitely one of the tastiest.

Blueberry Balsamic Chicken Breasts

1 c blueberries
2 TB balsamic vinegar
2 TB honey
2 tsp lemon juice
2 tsp brown sugar
1/2 tsp dried rosemary

4 boneless, skinless chicken breasts
1 TB olive oil

Prepare Sauce:
1. Place all sauce ingredients in saucepan.
2. Heat until honey and sugars are dissolved, stirring occasionally.
3. Cook for about 5-10 minutes more or until blueberries have cooked down. Smash them a little with the back of a spoon after they've cooked down a bit.
4. Remove from heat and allow to cool while preparing the chicken.

Cook the Chicken:
1. Preheat oven to 350.
2. Season the chicken with salt and pepper.
3. In a large skillet, sear chicken on both sides over high heat in 1 tb olive oil until browned.
4. Place side by side in a greased 1 1/2 qt baking dish and spoon the blueberry sauce over the chicken.
6. Bake chicken for 30 - 40 minutes, or until cooked through (165 degrees). Spoon the sauce over the chicken a few times while it cooks.

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