Blueberry Balsamic Glazed Rosemary Chicken

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Ingredients:

• 2 Tbsp Teaoli Wild Rosemary EVOO
• 2 Tbsp Teaoli Butter EVOO
• 6 boneless skinless chicken breasts
• 1 tsp each salt and pepper
• 2 shallots, thinly sliced
• 2 c blueberries, rinsed
• ½ c Teaoli Wild Blueberry Balsamic Vinegar
• ⅓ c maple syrup
• 1 Tbsp rosemary, coarsely chopped

Directions:

Preheat oven to 350°. Heat Butter EVOO in a large nonstick skillet. Season chicken with ½ tsp. salt and ¼ tsp. pepper and add to pan. Sear over medium-high heat until golden brown, about one minute per side, until a light crust forms. Remove to a baking dish, set aside. Add Wild Rosemary EVOO to skillet and heat, then stir in shallots. Cook until lightly caramelized, about four minutes. Add blueberries, blueberry balsamic vinegar, maple syrup, rosemary, and remaining salt and pepper and simmer ten minutes or until blueberries collapse. Pour mixture over chicken and bake 10 minutes, until chicken reaches an internal temperature of 165°. Serve.