Ingredients
- 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
Directions
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.
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Recipe Ratings and Reviews
Delicious and I’ve used other flavors of jams too
Love this.And Blueberry season is here in Fl.So I will add some fresh blueberries and make some blueberry muffins to go along with!
Gosh this was better than expected! The chicken was quite tender ...the sauce delicious! I think pounding the chicken as suggested was worth the little extra effort. So tasty!
The sweet and savory flavor was amazing.
Delicious! Love the combination of blueberries and balsamic vinegar nice change from heavy cream type sauces. And simple Yummmmm
LOVE the blend of the sweet blueberry jam and the tangy & tart Balsamic vinegar!
Wow! Super yummy!! My family ate it all!! Really easy to make and a great mixture of flavors. I felt like a true foodie! This one's a new family favorite.
This was delicious. Moist and full of flavor. My family really enjoyed it with roasted vegetables and wheat rolls. We will definitely have it again. Will be great to serve to company.
Plating is a snap...passes the eye and taste test.