Chicken Saute with edible gardens Mission Fig Balsamic Spread

Chicken Saute with edible gardens Mission Fig Balsamic Spread

Makes 4 servings

Ingredients

• Salt and ground black pepper
• 2 teaspoons olive oil
• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 clove garlic, finely chopped
• 3 tablespoons edible gardens Mission Fig Balsamic Spread
• 1/2 cup chicken broth
• 4 teaspoons edible gardens Ginger Fig Balsamic vinegar
• 1 tablespoon chopped fresh rosemary
• 1/3 cup quartered, pitted kalamata olives
• 1 tablespoon drained capers
• 2 tablespoons edible gardens Tuscan Kitchen Italian spice blend
• 2 tablespoons toasted pine nuts

Instructions

Season chicken breasts on both sides with salt and pepper.Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Add chicken and cook, turning once, until browned. Remove chicken to plate. Reduce heat to medium. Add 1 tablespoon oil, onion and garlic to skillet; stir and cook until onion browns and begins to soften. Stir in fig spread, broth, balsamic vinegar and rosemary; simmer 1 minute. Stir in olives and capers. Push tapenade to side of skillet and return chicken and juices to pan. Simmer gently until chicken is cooked through. Remove chicken to warm serving platter. Stir in parsley and pine nuts. Spoon tapenade over chicken.