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 Ingredients | |
|---|---|
| 4 lb | ROSIE® Organic Bone In Split Chicken Breast |
| Chicken | |
| 2 tbsp | chopped basil |
| 1 tbsp | chopped rosemary |
| 1 tbsp | chopped thyme |
| 1 tsp | salt |
| 1/2 tsp | pepper |
| Pan Sauce | |
| 1/2 lb | red seedless table grapes, washed and destemmed (tossed lightly with olive oil, salt and pepper) |
| 12 | shallots, peeled and sliced ¼ inch thick |
| 1 tbsp | olive oil |
| 1 tsp | minced garlic |
| 1/4 cup | balsamic vinegar |
| 1/4 cup | chicken stock |
| black pepper | |
| kosher salt | |
 Method |
|
|---|---|
| 1 | Crust chicken with the fresh herbs, salt and pepper. |
| 2 | In a hot sauté pan, heat a little olive oil and place chicken skin side down and sear till skin is browned. Turn chicken over and add grapes to the pan and finish roasting in a 400° convection oven till chicken is cooked through to 165°. |
| 3 | In a different sauté pan, add the olive oil and shallots. Sauté till caramelized and add the garlic. Sauté till tender. Add the chicken stock and balsamic and reduce at medium heat. Once the sauce is reduced to 1/3 volume it is done. |
| 4 | Finish with salt and pepper and ad the roasted grapes. Spoon the sauce over the chicken. |
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