Blueberry Balsamic Chicken

By JeffB

I saw a recipe similar to this but I didn't want to saute...I grilled it.
Awesome!! Family said it's a keeper.
Original recipe was from Recipeland.com

Ingredients

• Optional:
• 1 jar Sugar-Free Blueberry Preserves
• 1/3 cup balsamic vinegar (Used Blood Orange Balsamic from local specialty store)
• Salt and Pepper (to taste)
• Garlic Powder (to taste)
• 4 ea Chicken breasts, boneless, skinless
• 1/2 cup Shallots, finely chopped
• 1 1/2 tsp Fresh Thyme, minced
• 2 1/2 tsp EVOO (extra virgin olive oil)

Preparation

Step 1

Heat jam in a small pan over medium-low heat.
Cook, stirring often, until the jam is dissolved, 3 to 4 minutes.
Remove from heat, stir in balsamic vinegar and let cool slightly.
Reserve 1/2 the amount of the sauce.
Season chicken with salt, pepper and garlic powder.
Place chicken breasts and the sauce in a large seal-able plastic bag.
Seal and shake gently to coat.
Marinate in the refrigerator for 1 to 1 1/2 hours. (I left in for at least 4hrs).

Grill chicken until done, but don't over cook.
Let chicken rest after removing from the grill, 5-10 minutes covered.
Slice chicken breast on the bias, about 1/2" thick (or thinner if you like).
Pour remaining sauce over top of the sliced chicken and serve.

If you decide to saute instead, heat oil in a large nonstick skillet over medium-high heat.
Add some shallots and fresh thyme and cook, stirring often, until the shallots begin to soften, about 1 minute.
Remove the chicken from the marinade (discard marinade).
Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side.
Add the reserved blueberry sauce; stir to melt the jam and coat the chicken.
Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes.
Serve immediately.