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Blueberry Balsamic Chicken

Yields1 Serving

The sweetness of blueberries blends perfectly with the acidity of balsamic vinegar to make a rich sauce for chicken.

 4 chicken breasts, skin off
 ½ tbsp olive oil
 1 tsp oregano
 1 ½ cups balsamic Vinegar
 ⅓ cup honey
 300 g Australian blueberries
1

Pre heat oven to 180°C

2

Season chicken breasts with salt and pepper. Place a large fry pan over a high heat and coat with a layer of olive oil spray. Heat for 2-3 minutes and place chicken breast on. Cook for 3 minutes and turn, cooking a further 3 minutes.

3

Transfer chicken into a deep baking dish and return pan to the heat. Add olive oil, garlic and oregano. Cook for 2 minutes or until melted and add balsamic vinegar, stirring constantly and bring to boil. Pour in honey and blueberries, Reduce to low and simmer for 5 minutes.

4

Pour blueberry mixture over chicken and place tray into oven. Roast for 15-20 minutes or until chicken is cooked. Remove from oven and serve each breast with pan juice and blueberries along with a couscous and rocket salad.

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