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Blueberry Balsamic Chicken

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* 4 Boneless, skinless chicken breasts
* 1/3 cup Balsamic Vinaigrette
* 1 Tablespoon Stonewall Kitchen Extra Virgin Olive Oil
* 3 Tablespoons Bar Harbor Blueberry Jam


Cut the chicken breast into 1-inch strips. Add just enough Balsamic Vinaigrette to coat and let them sit for about five minutes. Saute the chicken in the olive oil until just barely done. Remove from the pan. Add the remainder of the Balsamic Vinaigrette (a couple of tablespoons or so) and the blueberry jam to the pan. Bring to a boil and cook until syrupy (a few minutes). Return the chicken and any juices to the pan and reheat. Serve the chicken over rice with your favorite green vegetable. Serves 4