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Blackberry and Balsamic Chicken

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Vander Mill Blue Gold

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Serving Size: 

2

Ingredients: 
  • 1 clove garlic, minced 
  • 1 medium shallot, sliced very thinly 
  • 1 tsp fresh rosemary, minced 
  • 1/4 teaspoon ground cumin 
  • 2 boneless skinless chicken breasts
  • sea salt and black pepper, to season 

For the glaze:

  • ½ cup fresh blackberries, plus additional to garnish if desired 
  • 1/3 cup dark balsamic vinegar 
  • 1/2 tsp fresh minced rosemary
Directions: 
  1. Preheat oven to 375F. 
  2. Make a cut down the side of each chicken breast, but be sure not to slice all the way through. Open each chicken breast on a lined baking sheet, like a book. 
  3. Spray a small frying pan with olive oil and sautee the garlic, shallot, rosemary, and cumin. Stir constantly and cook until the shallot slices begin to soften. Remove the pan from the heat. 
  4. Scoop the shallot mixture out and divide it equally between the 2 chicken breasts, stuffing it into the openings you made earlier. Sprinkle the chicken with sea salt and freshly ground black pepper. 
  5. Bake for 25-30 minutes or until the inside is no longer pink. 
  6. About 5 minutes before the chicken is fully cooked, mash 1/2 cup of the blackberries in a small bowl with the back of a spoon. Add them to the remaining ingredients for the glaze in the same small frying pan. Place it over medium heat and stir occasionally. Allow the liquid to reduce by about half. It will thicken and become syrupy. Stir in a few additional whole blackberries if desired. 
  7. When the chicken is ready, remove it from the oven and transfer each piece onto plates. 
  8. Spoon the glaze over top and serve with a side of fresh green beans or salad.

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