Ingredients
2 boneless, skinless chicken breasts
1 lb cherry tomatoes cut in half
2 tablespoons feta cheese
1 tablespoon from Olives & Grapes Flipping the Bird spice, available at our Downtown Melbourne and Historic Cocoa Village stores.
3 tablespoons from Olives and Grapes Dark Chocolate Dark Balsamic Vinegar
2 tablespoons from Olives & Grapes Whole Fruit Navel Orange Fusion olive oil
Directions
- Mix 2 tablespoons of dark chocolate balsamic and 1 teaspoon Naval Orange as a dipping sauce.
- Rub 1 tablespoon of Flipping the Bird on both sides of the chicken breast.
- Add the remaining olive oil to a large skillet and cook over medium-low heat.
- Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts).
- Brush the remaining dark chocolate balsamic on the chicken as a glaze. Flip the chicken, brush dark chocolate, then cook on the second side until well browned and cooked through (internal temperature of 165ºF).
- Serve with dark chocolate dipping sauce and garnish with cherry tomatoes and feta cheese.