BLACKBERRY GINGER CHICKEN

INGREDIENTS:

• 4 chicken breasts, boneless, skinless

• ¼ cup Verbena Persian Lime Olive Oil

• ½ cup Verbena Blackberry Balsamic Vinegar

• ½ t. ground black pepper

• 1 cup fresh or frozen blackberries

• 2 tsp fresh grated ginger

• 2 Tbsp lime juice

• 1 Tbsp grainy Dijon mustard

DIRECTIONS:

1. Preheat oven to 400 degrees F. In a cast iron skillet, warm the oil. Season chicken with salt and pepper and sear on each side for 2-3 minutes.

2. Place the skillet in the oven and bake the chicken for 15 minutes until internal temperature reaches 165 degrees F. Remove the chicken from the skillet.

3. Place the skillet back on medium heat. Add the balsamic to the pan and deglaze, scraping up the bottom of the pan and cook for 2 or 3 minutes to reduce, then add remaining ingredients to the pan, stirring sauce together. Allow to reduce for 4-5 minutes, then season with salt as needed.

4. Return the chicken to the skillet, spoon the sauce over the meat and serve.