Lemon Pomegranate Chicken

Ingredients

• ¼ cup Blake Hill Caramelized Onion Jam

• 2 tablespoons TAO Pomegranate Balsamic Vinegar

• 4 boneless skinless chicken breasts

• 3 teaspoons dried thyme leaves

• ½ teaspoon salt

• ¼ teaspoon pepper

• 2 teaspoons of TAO Lemon Pressato Olive Oil

• ½ chopped red onion

Directions

1. Mix the caramelized onion jam with the balsamic vinegar in a small bowl, and set aside.

2. Between pieces of plastic wrap or waxed paper, place each piece of chicken breast smooth side down; gently pound with the flat side of the meat mallet or rolling pin until about ¼ inch thick.

3. Sprinkle chicken on both sides with thyme, salt and pepper.

4. In a large skillet heat oil over medium-high heat. Cook chopped red onion in oil for about 3 minutes, stirring frequently, until softened.

5. Add chicken, and cook 8-10 minutes, turning once until no longer pink in the center.

6. Remove the chicken to a plate, and cover to keep it warm. Leave onion in the skillet, and add the vinegar mixture. Cook for 1-2 minutes, stirring constantly until thickened.

7. Spoon sauce over chicken.

Serve over Risotto “Ravello” with Lemon Zest or Lemon Stringozzi Pasta!