Herb Roasted Chicken Breast with Roasted Grapes and Caramelized Shallots

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.

Ingredients