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.


Servings: 12