Main Dishes

Victoria's Balsamic Glazed Chicken 4 large chicken breasts cut in half length wise 8 oz balsamic fig vinegar 4 Tbsp whole grain mustard 4 Tbsp honey 3 cloves minced garlic Kosher salt Fresh ground pepper 4 Tbsp Dalmatia Fig Spread 3-4 rosemary sprigs about 3" long 3 c carrots 1 sweet onion cut into bite size pieces 1 each red, yellow peppers chopped (You can add green peppers or baby potatoes cut in half if you wish) 2 Tbsp Olive oil Preheat oven to 425*. In a large bowl combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken and toss until coated. Refrigerate 20 minutes to an hour. Prep vegetables and toss with olive oil salt and pepper. In a large skillet heat about two tablespoons olive oil. Remove chicken from marinade and sear on each side for about two minutes. Transfer chicken to large baking pan and ad mixed vegetables around chicken in single layer so they will cook evenly. Place rosemary sprigs over chicken and bake st 425* for 25 minutes. Meanwhile whisk fig spread into marinade and bring to boil over medium heat then reduce heat to simmer for about 5 minutes. Turn heat off sauce. Remove chicken and vegetables from oven, discard rosemary, and transfer to serving platter. Spoon a little sauce over chicken and serve with remaining sauce in bowl on the side. If all veggies won't fit in one pan use a second one. Enjoy!