2 Tbsp plus 1/2 cup fresh blackberries, divided
½ cup reduced-sodium chicken broth, divided
¼ cup Flying Olive Blackberry Ginger Balsamic Vinegar
1 tsp Flying Olive Gremolata, Lemon, Lime, a mild-medium Single Varietal Extra Virgin Olive Oil, or a Combination of Choice, plus a little more for greasing the pan
2 garlic cloves, minced
3/4 tsp paprika, divided
1/4 tsp ground cumin
6 boneless skinless chicken breast halves (5 ounces each)
4-1/2 tsp minced fresh thyme OR 2 rounded tsp of dried thyme leaves
½ tsp salt
¼ tsp pepper
2 tsp cornstarch
Preheat the oven to 350 degrees F.
In a small bowl, mash 2 Tbsp of the blackberries. Add 1/4 cup broth, Flying Olive Blackberry Ginger Balsamic Vinegar, and Extra Virgin Olive Oil(s) of Choice, garlic, 1/4 tsp paprika and cumin.
Place the chicken in an 11x7-in. baking dish brushed with your choice of EVOO. Pour the broth mixture over the top. Sprinkle with thyme, salt, pepper, and remaining paprika.
Bake, uncovered, at 375° for 20-25 minutes or until an instant read thermometer reads 165°, basting occasionally with pan juices. Remove chicken to a plate or platter and keep warm.
Skim the fat from the pan drippings. In a small saucepan, combine the cornstarch and the remaining broth until smooth. Gradually stir the combination into the drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top the chicken with the sauce. Top with the remaining blackberries.
Inspired by recipe on www.Taste of Home.com
Submitted by Barb L.