Chicken with Savory Blueberry Sauce

• 3 tbsp. extra virgin olive oil, divided
• Kosher salt and freshly cracked pepper
• 2 lb. boneless, skinless chicken breasts, pounded lightly
• 1 clove garlic, minced
• ½ c. Stonewall Kitchen Wild Maine Blueberry Jam
• 1 tbsp. balsamic vinegar
• 1 tbsp. tawny port wine
• Pinch ground cinnamon

In a large skillet, heat 2 tbsp. olive oil over medium high heat. Season chicken with salt and pepper.

Add chicken to pan and cook 7-10 minutes per side or until internal temperature reaches 165°F. Remove to cutting board to rest.

Reduce heat to medium and add remaining 1 tbsp. oil. Add minced garlic and cook until fragrant, but not brown, about 2 minutes. Add jam, vinegar, port and cinnamon. Stir until combined and warm through.

Slice chicken and serve with sauce drizzled over each serving.