Chicken Breasts with Dark Chocolate Balsamic

Ingredients:

1. 2 boneless, skinless chicken breasts
2. 1 lb cherry tomatoes cut in half
3. 2 tablespoons feta cheese
4. 1 tablespoon from Olives & Grapes Flipping the Bird spice, available at our Downtown Melbourne and Historic Cocoa Village stores.
5. 3 tablespoons from Olives and Grapes Dark Chocolate Dark Balsamic Vinegar
6. 2 tablespoons from Olives & Grapes Whole Fruit Navel Orange Fusion olive oil

Directions:

1. Mix 2 tablespoons of dark chocolate balsamic and 1 teaspoon Naval Orange as a dipping sauce.
2. Rub 1 tablespoon of Flipping the Bird on both sides of the chicken breast.
3. Add the remaining olive oil to a large skillet and cook over medium-low heat.
4. Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts).
5. Brush the remaining dark chocolate balsamic on the chicken as a glaze. Flip the chicken, brush dark chocolate, then cook on the second side until well browned and cooked through (internal temperature of 165ºF).
6. Serve with dark chocolate dipping sauce and garnish with cherry tomatoes and feta cheese.