Ingredients

• 1 can Oregon Fruit Products Canned Blueberries
• 2 tbsp Extra Virgin Olive Oil
• 2 tbsp Unsalted Butter
• 4 Chicken Breasts, skinless, boneless
• 1 tsp Salt
• ½ tsp Pepper
• ½ cup Shallots, chopped
• ½ cup Balsamic Vinegar
• 1/3 cup Maple Syrup
• 1 Tbsp Rosemary chopped
• 1 Tbsp Oregano

Instructions

1. Preheat oven to 350° F.
2. Heat 1 Tbs. of olive oil and butter in a large heavy skillet
3. Season chicken with ½ tsp. salt and ¼ tsp. pepper.
4. Add chicken to the pan after butter has melted and is hot and bubbly. Sear chicken breasts over medium high heat until lightly browned.
5. Remove chicken from pan and place in a baking dish, set aside. Add remaining butter and olive oil to the skillet.
6. Add shallots and cook until soft and slightly caramelized, 3-4 minutes.
7. Drain Blueberries and add to skillet. Cook 1-2 minutes.
8. Stir in Balsamic vinegar, maple syrup, rosemary and oregano and remaining salt and pepper. Pour the mixture over the chicken and bake for 20-minutes.
9. Chicken should no longer be pink and reach an internal temperature of 165° F.