Blackberry-Balsamic Glazed Chicken

Elly
Apr 6, 2008 at 7:30 PM
13 comments

You know, for a foodie, I can be pretty picky. I'm not crazy about most seafood. I hate mayonnaise. The smell of cauliflower alone is enough to make me cringe. And I don't like fruit mixed with my meat.

I'm working on the last one. I've never been one of those pork-chops-and-applesauce-people; never the fan of fruit in a salads. But, lately I have been eating a lot of salads with fresh & dried fruit in them, and I even added some raisins to my Moroccan chicken and lentils. And I loved it. So, I decided I could venture even further into the world of fruit and meat and make chicken with a fruit sauce.

This Cooking Light recipe for raspberry-balsamic chicken has gotten rave reviews, so I thought I'd start there. I changed the method very slightly and settled for blackberry preserves instead of raspberry since the blackberry preserves were seedless and I felt the deeper flavor would go even better with the thyme and balsamic.

This turned out quite tasty! Now, I am not a 100% convert. I liked this, but I still didn't LOVE it. I think if you love fruit and chicken together, this is a really great recipe, even for being so simple and basic. For me, while good, I would still rather save the preserves for my toast and the chicken for my dinner :)

Blackberry chicken

Blackberry-Balsamic Glazed Chicken
adapted from Cooking Light
Serves 2

1 tsp. canola oil
2 boneless/skinless chicken breast halves
1/4 tsp. dried thyme
1/4 cup onion, diced
1.5 Tbsp. balsamic vinegar
3 Tbsp. seedless blackberry preserves
salt and pepper

In a large skillet coated with cooking spray, heat the oil. Sprinkle the chicken with salt, pepper, and thyme. Add the chicken to the skillet and cook through, about 5 minutes per side. Remove from the skillet and keep warm.

Add the onions to the pan and saute until translucent. Stir in the balsamic vinegar and blackberry preserves. Stir continuously until the preserves melt. Serve the sauce over the chicken.

Nutritional Information Per Serving: Calories: 241 / Fat: 3.7g / Carbs: 23g / Protein: 26.5g

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Elly, baby steps...you did justice to the chicken and you can try other savory/sweet combos. Now about that seafood...

I suppose most foodies are picky about certain foods...I know I am. At least you're having a go by experimenting. This chicken dish sounds interesting with the use of balsamic and blackberries. A clever combo Elly.

I can leave the cauliflower behind on my plate too Elly but nothing would keep me away from this chicken dish. Serve it up with some roasted potatoes and I am all in:D

That looks really delicious! I've been meaning to make grilled salmon with a blueberry glaze. ^_^

That chicken looks good! I really like fruit sauces on meats.

I'm a fruit and meat person, my husband categorically isn't. But I'd take a chance and make this for him as it looks absolutely wondeful. I've always thought that part of being food-obsessed is being picky about what you eat - or maybe the better word is discerning. And you are definitely discerning!

I agree with you about sometimes being picky! I feel guilty, but can't help it. For me, it's meat that I'm picky about. I just don't like red meat. I feel like I'm missing out on some, though, like lamb or duck. Someday I'll challenge myself to branch out more, but for now I'm really good at roasting a chicken :)

This looks fantastic! What a GREAT way to use seasonal berries!

I'm with you on the fruit and meat combo but I must say Moroccan flavours can be extremely seductive when they're paired with the right spices.

[this is good]

Now, I like the fruit and meat combo when it comes to certain meats, like game and

Your pictures look succulent!!! I'm not that used to mixing these two flavours but I would always try... and I can smell your chicken from here :D MMmmmmmm.

This looks amazing! I can't wait to try this one.

blackberry seems like a wonderful complement to balsamic!

Blackberry-Balsamic Glazed Chicken

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