Blueberry Balsamic Chicken Recipes

BLUEBERRY BALSAMIC CHICKEN

Steps:

• Place the baking rack on the second highest rung in the oven and Preheat oven to 350.
• In a large stainless steel skillet over medium high heat, heat 1 Tbs Olive oil with 1 Tbs unsalted sweet cream butter until melted together and glistening.
• Season the chicken breasts on both sides with a sprinkle of salt and pepper (about half of what you have) then sear in the hot olive oil/butter in the skillet on medium high heat until golden on each side (1-2 minutes per side). Then remove to a oven safe baking dish (9x9 or 8x12).
• Add the remaining olive oil and butter to the skillet and when the butter is melted and the oil glistening, add the shallot and cook until translucent then add garlic and cook one minute more. Add the balsamic vinegar all at once and deglaze the pan using a wooden spoon to scrape the bits from the bottom of the pan.
• Add the maple syrup, rosemary, blueberries and remaining salt and pepper.
• Reduce the heat to medium and heat stirring frequently. The mix will start to bubble and when the blueberries collapse (about 10 minutes), remove from the heat and pour over the chicken breasts that are resting in the baking dish. By this time, the mixture will have thickened slightly.
• Place entire dish in the top of the oven and bake at 350 for 10 minutes or until the chicken is cooked through.

FRENCH BLUEBERRY BALSAMIC CHICKEN RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• If you are using frozen blueberries thaw them and reserve both the berries and the juice.
• Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
• In a large skillet, set over medium heat, melt the butter into the oil. Brown the chicken breasts for 3 minutes on each side, until they turn golden brown. Transfer the browned chicken to an ovenproof baking dish.
• Add the shallots to the pan and cook, stirring constantly, for 2 minutes. Add the blueberries and any blueberry juice, balsamic vinegar, honey, rosemary, and the remaining salt and pepper to the pan. Bring the mixture to a rapid boil. Reduce the heat and allow it to simmer, uncovered, for 5 minutes.
• Pour the blueberry balsamic sauce over the browned chicken, place a lid on the baking dish, and cook it in the preheated oven for 30 to 40 minutes, until the chicken is thoroughly cooked.
• Allow the chicken to rest at room temperature for 10 minutes, and then serve hot.
• Enjoy.

CHICKEN & AVOCADO SALAD WITH BLUEBERRY BALSAMIC DRESSING

Steps:

• Finely chop the garlic. Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.
• Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.
• Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken. Toss to mix, but don't go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve.

BLUEBERRY-BALSAMIC GLAZED ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tablespoon each olive oil and butter in a large, heavy, nonreactive sauté pan.
• Season the chicken with salt and freshly ground black pepper and add to the pan when the oil and butter are hot and bubbly. Sear the chicken breasts over medium high heat until golden brown, about 1 minute per side or until a light crust forms. Remove to a baking dish and set aside.
• Add the remaining olive oil and butter to the pan and, when hot, stir in the shallots and cook until soft and lightly caramelized, about 4 minutes.
• Add the blueberries and stir 1 minute, followed by the balsamic vinegar, maple syrup, rosemary, salt and pepper and simmer about 10 minutes, or until the blueberries have collapsed.
• Pour the blueberry balsamic mixture over the chicken and put the pan in the top half of the oven for about 10 minutes, until the chicken has cooked through to a temperature of 170 degrees F.