This simple dish only takes 24 minutes to make and features a melt-in-your-mouth blueberry relish. By using this unexpected ingredient, restaurants can give their guests a unique, craveable dish that will keep them coming back for more.
2 1/2 cups frozen blueberries
2 tbsp fresh chopped rosemary, divided
1 tbsp balsamic vinegar
1/4 cup blueberry preserves
4 medium sized boneless, skinless chicken breasts
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
Add blueberries, 1 tbsp of rosemary, balsamic, and blueberry preserves into a pan.
Bring to a simmer and cook over medium-low heat for about 20 minutes until the liquid has started thicken.
Crush the blueberries with the back of a spoon and set aside.
Preheat grill to high.
Drizzle olive oil over chicken and season with salt and pepper.
Place on the grill and cook for about 7 minutes on each side depending on the thickness of the chicken.
Serve on a large plate and top with the blueberry relish and the remaining chopped rosemary
Number of servings (yield): 4-6 servings