Last summer, while vacationing in Maine, I came across this little gem called Fiore Artisan Olive Oils and Vinegars. Located in Bar Harbor, they specialize in high quality, specialty olive oils and vinegars that are TO DIE FOR. I was sure to snatch up several bottles from their wide selection which includes flavors such as: Blood Orange Extra Virgin Olive Oil, Honey Ginger White Balsamic, Cinnamon Pear Balsamic, Herbs de Provence Extra Virgin Olive Oil, Dark Chocolate Balsamic…stop me now, I could go on!
Lucky for us they have an online store too! http://stores.fioreoliveoils.com/
I made this dish, for two, with the Fiore Black Cherry Balsamic (which can be substituted for regular balsamic if necessary) and it was absolutely delicious.
- 2 chicken breasts halves
- 1/2 tbs fresh Thyme
- 2 sprigs of fresh Rosemary
- 1 garlic clove chopped
- 2 tbs butter
- 3-4 strips of bacon chopped
- 1/3 cup Fiore Black Cherry Balsamic
- 1 tbs dark molasses
- 1 shallot finely diced
Preheat oven to 375 degrees and begin to prepare chicken. With a mortar and pestle grind together thyme, rosemary and garlic into a paste. Season chicken with salt and pepper, and cover with the herb paste completely. Place in a roasting dish and top with butter. Bake until chicken is cooked through or for about 25-30 minutes. Once chicken is baked place under the broiler to crisp the skin.
While the chicken is baking begin to prepare the sauce. Sauté bacon in pan until crisp. Remove from pan and discard most of the grease, but leaving just enough to coat the pan. Add the shallots to the pan and scrape all of the brown bits left on the bottom. Cook for about 2 minutes, then deglaze the pan with the balsamic vinegar. Reduce the vinegar down until it begins to slightly thicken and then add the molasses (you may have to add a splash of vinegar to adjust the acidity to your liking). Add bacon back to the pan stir into sauce just until coated. Pour sauce over the herbed chicken breasts and serve with rice.