Blackberry-balsamic roasted chicken breast 💜, suitable for every moment!

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Serve with the roasted cranberries on. Blackberry Balsamic Chicken Salad with avocado, feta, blackberries, asparagus, walnuts and balsamic dressing. Sheet Pan Honey Balsamic Pork Chops and VegetablesYummly.

You need chicken breast.
Use blackberries.
Provide balsamic vinegar.
You need brown sugar.
Provide lemon.
You need barbecue sauce.
Prepare rosemary.
Provide unsalted butter.
Use avocado.
You need red onion.
Prepare mixed salad.
Provide pecans.
You need to prepare Salt and pepper for the taste.

Short Tips:

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Purée 300 g of the blackberries in a blender and pass through a sieve. Zest and juice a lemon. Mix blackberry purée, balsamic vinegar, lemon zest and juice, sugar, barbecue sauce, and rosemary in a saucepan over the low heat. Cook for 20 minutes. Season with salt and pepper. Keep 50 ml of the sauce for the salad dressing and mix the rest with the butter..
Preheat oven to 180°C. Salt the chicken breasts on both sides and place them on a baking dish. Pour the sauce all over and bake in the oven around 20 minutes..
For the salad mix your favorite lettuce, thinly sliced red onion, one sliced avocado, the rest of the blackberries, toasted pecans, and toss with reserved blackberry sauce..
Service chicken with the salad. Enjoy !.

Yes, you can use skinless chicken thighs or breasts if you prefer, but leaving the skin on while roasting ensures that these chickens will get super crispy (and stay juicy). Roast Low and Slow for Tender Chicken. This time I combined the butter with a trio of herbs and slathered it over two bone-in, skin-on split chicken breasts. The breasts were quite large, so I lowered the heat a bit and let them roast even longer before removing the cover. A simple mixture of balsamic vinegar, oil, garlic, and seasonings give boneless chicken breasts great flavor.

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