Blackberry-balsamic roasted chicken breasts

Blackberry-balsamic roasted chicken breasts

Based on 21 ratings
Hanna Reder

Hanna Reder

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 👌

Preparation

30 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
2
chicken breasts
200 g
blackberries
50 ml
balsamic vinegar
15 g
brown sugar
½
lemon
25 ml
barbecue sauce
1 sprigs
rosemary
25 g
unsalted butter
½
avocado
½
red onion
150 g
mixed lettuce
20 g
pecans (toasted)
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-cut-up-a-whole-chicken

How to cut up a whole chicken

how-to-wash-salad

How to wash salad

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal489
Fat25 g
Protein39 g
Carb20 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.
    • 150 g blackberries
    • 50 ml balsamic vinegar
    • 15 g brown sugar
    • ½ lemon
    • 25 ml barbecue sauce
    • 1 sprigs rosemary
    • 25 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.
    • 2 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!
    • ½ avocado
    • ½ red onion
    • 150 g mixed lettuce
    • 20 g pecans (toasted)
    • 50 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!

  • Enjoy your meal!

    Blackberry-balsamic roasted chicken breasts

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