Balsamic Raspberry Garlic Chicken
- chicken breat boneless, skinless- 4
- dried dage – 1 tsp
- dried thyme- 1 tsp
- sea salt – 1/2 tsp (see why I prefer sea salt)
- pepper – 1/2 tsp
- balsamic vinegar – 1/4 cup
- raspberry jam – 1/4 cup (simply fruit no added sugar)
- orange juice – 2 tblsp. (get an orange and squeeze fresh juice)
- shallots or red onion, diced – 1/4 cup
- dijon or yellow mustard – 3 tblsp
- minced garlic cloves – 2 tblsp
- olive oil – 1 tblsp
Preheat oven to 350 degrees. Prepare a 13×9 pan with oil lightly coated with olive oil. In a small bowl, combine jam, balsamic vinegar, orange juice, Dijon mustard, salt, pepper, sage, thyme, minced shallots and garlic. Set aside. Place chicken in your prepared baking dish and pour jam mixture evenly over chicken. Cover with tinfoil and bake for 25 minutes. Remove pan from oven. Discard foil. Spoon or baste mixture over chicken to coat again as evenly as possible. Bake uncovered for another 20-25 minutes, depending on the size of your chicken breasts. We even baste one last time and broil for a minute or two for a beautiful finish on top. Enjoy!
Preheat oven to 400 degrees. In a medium sized mixing bowl combine orange juice, mustard, vinegar, garlic, jam, sage, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Place flour in a shallow plate. Season chicken on both sides with sea salt and pepper. Coat chicken with flour, shaking off excess. Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. If no oven safe skillet prepare 13×9 pan with tinfoil and cooking spray. Set aside. Add chicken breasts to skillet until brown, a few minutes per side. Transfer chicken to plate. Add shallot or onion to skillet and cook until softened, about 2 minutes. Increase heat to high and add juice mixture. Simmer, stirring occasionally, until thick, syrupy and reduced, about 10 minutes. Remove skillet from heat and lift and tilt to one side so glaze pools. Coat each piece of chicken in glaze using tongs, place in skillet of 13×9 pan. Put chicken in oven and bake until thickest part registers 160 degrees, 25 to 30 minutes. Turn and baste chicken at least once during cooking. Transfer chicken to plate and let rest 5 minutes. Return skillet to high heat and cook glaze, stirring constantly, until thick and syrupy. Remove pan from heat and spoon glaze over each breast and serve. Enjoy!