Teresa's Recipes
Fig and Balsamic Glazed Chicken
Indulge in the delightful symphony of flavors with this Fig and Balsamic Glazed Chicken. The sweet, luscious fig preserves blend harmoniously with the tangy balsamic vinegar, creating a mouthwatering glaze that elevates tender chicken breasts to gourmet status. This dish not only tantalizes your taste buds but also evokes a sense of rustic charm reminiscent of Italian countryside kitchens, where fresh ingredients are the stars of every meal.
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons, chopped Fresh rosemary
- to taste Salt
- to taste Black pepper
- 3 cloves, minced Garlic
- 1 tablespoon Dijon mustard
- 1/4 cup Balsamic vinegar
- 1/3 cup Fig preserves
- 4, boneless and skinless Chicken breasts
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 320
- Fat: 14g
- Carbs: 28g
- Protein: 30g
- Sodium: 400mg
- Sugar: 10g
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts generously with salt and black pepper on both sides.
- In a small bowl, whisk together the fig preserves, balsamic vinegar, Dijon mustard, minced garlic, and chopped rosemary until well combined. This will be your flavorful glaze.
- Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Add the seasoned chicken breasts to the skillet and cook for 3-4 minutes on each side, until they are golden brown.
- Pour the fig and balsamic glaze over the chicken breasts, ensuring they are evenly coated.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the glaze is caramelized (internal temperature should reach 165°F or 74°C).
- Remove from the oven and let the chicken rest for 5 minutes before slicing.
- Serve warm, drizzled with extra glaze from the skillet, alongside your favorite sides such as roasted vegetables or a fresh salad.
Tips
- For added depth of flavor, consider marinating the chicken in the glaze for an hour before cooking.
- This dish pairs wonderfully with a side of creamy polenta or couscous, which will soak up the delicious glaze.