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Blackberry-balsamic roasted chicken breasts

Blackberry-balsamic roasted chicken breasts

Based on 15 ratings

Johanna

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“This blackberry-balsamic chicken is the perfect start to the barbecue season. For this recipe, we baked the chicken in the oven, but grilling it would be even tastier. If you want to be creative, you can substitute blackberries with raspberries or blueberries.”

Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
4 chicken breasts
400 g blackberries
100 ml balsamic vinegar
30 g brown sugar
1 lemon
50 ml barbecue sauce
2 sprigs rosemary
50 g unsalted butter
1 avocado
1 red onion
300 g mixed lettuce
40 g pecans (toasted)
salt
pepper
Metric
Imperial

Utensils

  • liquid measuring cup
  • immersion blender
  • fine sieve
  • citrus press
  • saucepan
  • cooking spoon
  • oven
  • baking dish
  • cutting board
  • knife
  • bowl

How-To Videos

Kitchen Stories

How to cut up a whole chicken

Kitchen Stories

How to wash salad

Kitchen Stories

How to toast nuts

Nutrition per serving

Cal
489
Protein
39 g
Fat
25 g
Carb
20 g

  • Step 1/3

    Purée most of the blackberries with an immersion blender and pass through a sieve. Zest and juice lemon. Mix blackberry purée with balsamic vinegar, sugar, lemon juice, barbecue sauce, and rosemary in a saucepan set over low heat. Let cook, stirring occasionally, for approx. 20 min. Season with salt and pepper. Reserve approx. 50 ml/¼ cup of the blackberry sauce for the salad dressing and mix the rest with butter.
    • 300 g blackberries
    • 100 ml balsamic vinegar
    • 30 g brown sugar
    • 1 lemon
    • 50 ml barbecue sauce
    • 2 sprigs rosemary
    • 50 g unsalted butter
    • liquid measuring cup
    • immersion blender
    • fine sieve
    • citrus press
    • saucepan
    • cooking spoon

    Purée most of the blackberries with an immersion blender and pass through a sieve. Zest and juice lemon. Mix blackberry purée with balsamic vinegar, sugar, lemon juice, barbecue sauce, and rosemary in a saucepan set over low heat. Let cook, stirring occasionally, for approx. 20 min. Season with salt and pepper. Reserve approx. 50 ml/¼ cup of the blackberry sauce for the salad dressing and mix the rest with butter.

  • Step 2/3

    Preheat the oven to 180°C/350°F. Salt the chicken breasts and place them in a baking dish. Spread the blackberry sauce over and bake for approx. 20 min., or until chicken is cooked through.
    • 4 chicken breasts
    • oven
    • baking dish

    Preheat the oven to 180°C/350°F. Salt the chicken breasts and place them in a baking dish. Spread the blackberry sauce over and bake for approx. 20 min., or until chicken is cooked through.

  • Step 3/3

    Remove the chicken breasts from the oven and cut them into strips. Slice avocado and slice onion into thin rings. Toss the salad in a bowl with avocado, red onion rings, remaining blackberries, and pecans. Drizzle with reserved blackberry sauce and serve. Enjoy!
    • 1 avocado
    • 1 red onion
    • 300 g mixed lettuce
    • 40 g pecans (toasted)
    • 100 g blackberries
    • cutting board
    • knife
    • bowl

    Remove the chicken breasts from the oven and cut them into strips. Slice avocado and slice onion into thin rings. Toss the salad in a bowl with avocado, red onion rings, remaining blackberries, and pecans. Drizzle with reserved blackberry sauce and serve. Enjoy!

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Represented by Mengting Gao & Verena Hubertz
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