Balsamic Glazed Chicken
- 2 T. The Olive Tap’s Sorrento Lemon Olive Oil
- 4 chicken breasts
- Salt and fresh ground black pepper
For the Glaze:
Preheat oven to 400 degrees.
In a bowl, whisk the thyme, sage, jelly, Sorrento Lemon Olive Oil, Raspberry Balsamic Vinegar, and mustard powder until well blended. Set aside.
Coat the chicken with Sorrento Lemon Olive Oil, salt and pepper.
Place chicken on a shallow baking pan. Roast for 10 minutes.
Brush the top with glaze, then turn the chicken over and brush the other side.
Cook 10 minutes longer or until chicken is no longer pink, brush once more and cook for an additional 5 minutes.
Serve immediately….great on a salad too!