Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1 cup blueberry puree (fresh or frozen blueberries blended until smooth)
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh blueberries (for garnish)
  • Fresh mint leaves (optional, for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken breasts dry with paper towels.
  3. In a bowl, combine the blueberry puree, balsamic vinegar, honey, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Whisk until combined.
  4. Place the chicken breasts in a large resealable plastic bag or shallow dish and pour half of the marinade over the chicken. Reserve the other half for later use. Seal the bag or cover the dish, and marinate in the refrigerator for at least 15 minutes, up to 1 hour.
  5. In an oven-safe skillet, heat the olive oil over medium-high heat. Add the marinated chicken breasts and sear for about 3-4 minutes on each side until golden brown.
  6. Pour the reserved marinade over the chicken in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove the skillet from the oven and let the chicken rest for about 5 minutes before slicing.
  8. Slice the chicken and drizzle with pan sauce. Garnish with fresh blueberries and mint leaves if desired.