Blueberry-Balsamic Glazed Rosemary Chicken

Staff Writer
Blueberry-Balsamic Glazed Rosemary Chicken
Driscoll's

The sweetness of blueberries and maple syrup blend with the acidity of balsamic vinegar and fragrant rosemary to make a rich sauce for baked chicken. Searing the chicken breasts in the skillet before making the sauce gives it extra flavor.

Ready in
40 m
4
Servings
630
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons extra-virgin olive oil, divided
  • 2 Tablespoons unsalted butter, divided
  • 4-6 skinless, boneless chicken breasts (or 2 pounds chicken legs and thighs)
  • 1 Teaspoon salt
  • 2 shallots, thinly sliced (about 1/4 cup)
  • 2 Cups blueberries, such as Driscoll's
  • 1/2 Cup balsamic vinegar
  • 1/3 Cup maple syrup
  • 1 Tablespoon coarsely chopped rosemary

Directions

Preheat oven to 350 degrees. Heat 1 tablespoon each oil and butter in a large, heavy, nonreactive skillet. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper and add to the pan when the oil and butter are hot and bubbly.

Sear 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 remaining olive oil and butter to the skillet and, when hot, stir in shallots and cook until soft and lightly caramelized, about 4 minutes. Add blueberries and cook 1 minute. Stir in vinegar, maple syrup, rosemary, remaining salt and pepper ,and simmer about 10 minutes, or until the blueberries have collapsed.

Pour the blueberry balsamic mixture over chicken and put baking dish in the top half of the oven for about 10 minutes, until the chicken has cooked through to a temperature of 165 degrees.

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
33g
51%
Sugar
29g
N/A
Saturated Fat
10g
52%
Cholesterol
154mg
51%
Protein
46g
93%
Carbs
35g
12%
Vitamin A
104µg
12%
Vitamin B12
0.8µg
12.5%
Vitamin B6
1mg
61%
Vitamin C
8mg
13%
Vitamin D
1µg
0.2%
Vitamin E
2mg
11%
Vitamin K
19µg
24%
Calcium
70mg
7%
Fiber
2g
8%
Folate (food)
17µg
N/A
Folate equivalent (total)
17µg
4%
Iron
2mg
13%
Magnesium
71mg
18%
Monounsaturated
15g
N/A
Niacin (B3)
22mg
100%
Phosphorus
401mg
57%
Polyunsaturated
5g
N/A
Potassium
661mg
19%
Riboflavin (B2)
0.6mg
32.6%
Sodium
732mg
30%
Sugars, added
16g
N/A
Thiamin (B1)
0.2mg
12.5%
Trans
0.5g
N/A
Zinc
2mg
15%

Around the Web