Chicken Breasts with Cinnamon Pear Sauce


¼ cup Flying Olive's Cinnamon Pear Balsamic Vinegar

¼ cup Flying Olive's Persian Lime Extra Virgin Olive Oil

½ tsp each of dried cumin, nutmeg, cardamom, and turmeric

4 chicken breasts, rinsed and dried

Mix together all ingredients except chicken. Place chicken breasts in a zip-lock bag and pour marinade over them. Marinade for at least an hour.

To prepare the Sauce, mix together:

¼ cup Flying Olive's Cinnamon Pear Balsamic Vinegar

1 tsp lemon zest

2 tsps maple syrup

2 tsp brown sugar

2Tbsp Flying Olive's Gremolata Extra Virgin Olive Oil

Pour ingredients into a small saucepan and simmer about 15-20 minutes until sauce coats the back of a spoon. Set aside to let cool.

Spray your grill with cooking spray and heat to med-high. Place the drained chicken breasts on the grill and sear for 2-3 minutes. Turn and sear other side for 2-3 minutes. Turn the grill down to low and grill until thoroughly cooked, turning at least once.  Take the chicken off the grill and cover with aluminum foil for 10 minutes. Serve with the Cinnamon Pear Sauce. Note: The sauce works well on grilled fruit, especially pineapple.

Submitted by Barb L.