2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar
2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil
1 tsp lemon zest
1 tsp chopped fresh rosemary
2 large or 4 smaller chicken breasts
4 tsp Flying Olive Rosemary Extra Virgin Olive Oil
½ cup shallots, chopped
2 cloves garlic, minced
1/3 cup Flying Olive Strawberry Balsamic Vinegar
¾ cup chicken broth
3 Tbsp Strawberry preserves or jelly
1 tsp lemon zest
1 tsp lemon juice
1 Tbsp fresh rosemary, minced or a pinch of dried
1 cup hulled chopped strawberries
Salt and freshly ground pepper to taste
Sprigs of rosemary and halved strawberries to garnish, if desired
Mix the Flying Olive Sicilian Lemon Balsamic and Rosemary EVOO, lemon zest, and chopped rosemary together. Place chicken breasts in a zip-lock bag and pour over the marinade. Place in the refrigerator for at least an hour, flipping bag occasionally.
Meanwhile, Add the Flying Olive Rosemary EVOO to a skillet over medium heat. Add the shallots and cook for about 2-3 minutes until translucent. Add the garlic and cook about 1 more minute. Add the Flying Olive Strawberry Balsamic Vinegar, chicken broth, strawberry preserves, lemon zest, and lemon juice. Bring to a boil and turn down heat to a simmer. Cook for about 5-10 minutes until it starts to thicken. Add the fresh rosemary and strawberries and continue cooking about 5-10 more minutes until the sauce is syrupy and can coat the back of a spoon. Remove from heat to cool.
You can serve the sauce in a more "rustic" with the ingredients visible or you can press it through a sieve for a smooth sauce (shown). Refrigerate until ready to serve.
When you are ready to cook the chicken, oil or spray the grill grate. Heat to high. When grill is hot, turn the heat down to medium, pour off the marinaded, and sear the breasts on both sides, about 1-2 minutes. Turn the grill off on one side and place the breasts on the side without any heat. Continue to cook until the breasts are done, about 15 minutes. This indirect heat method takes longer but you will have juicier chicken. Take the chicken off the grill and place under a loose foil tent for about 5-10 minutes.
When the sauce is warm, place a chicken breast on each plate and serve with a spoonful or two of the strawberry rosemary sauce. Garnish with a strawberry half and/or a sprig of rosemary.
Submitted by Barb L.