Blueberry Balsamic Chicken
4 ½ lb. Chicken Breasts, boneless, skinless (approx. 12 - 6 oz. pieces)
½ tsp. Salt
½ tsp. Black Pepper, ground
¼ c. Vegetable Oil or Butter
3 c. Globe® Blueberry Filling (4111478176)
½ c. Balsamic Vinegar
½ c. Dijon Mustard
¼ c. Thyme, fresh, chopped
Season chicken with salt and pepper.
Heat oil or butter in a large skillet over medium heat. Cook chicken in batches, 6-8 minutes on each side or until
internal temperature reaches 170°F. Remove and keep warm.
In the same skillet, combine the blueberry filling, vinegar and mustard. Stirring constantly, bring to a boil; reduce
heat to simmer. Reduce until slightly thickened, stirring occasionally. Stir in thyme and serve over cooked chicken.