Step 1/3
- 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.
Step 3/3
- 1 avocado
- 1 red onion
- 300 g mixed lettuce
- 40 g pecans (toasted)
- 100 g blackberries
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!
