Cooking from The Pantry

Chicken Breasts with Dark Chocolate Balsamic


2 boneless, skinless chicken breasts

1 lb cherry tomatoes cut in half

2 tablespoons feta cheese

1 tablespoon from Olives & Grapes Flipping the Bird spice, available at our Downtown Melbourne and Historic Cocoa Village stores.

3 tablespoons from Olives and Grapes Dark Chocolate Dark Balsamic Vinegar

2 tablespoons from Olives & Grapes Whole Fruit Navel Orange Fusion olive oil


  1. Mix 2 tablespoons of dark chocolate balsamic and 1 teaspoon Naval Orange as a dipping sauce.
  2. Rub 1 tablespoon of Flipping the Bird on both sides of the chicken breast.
  3. Add the remaining olive oil to a large skillet and cook over medium-low heat.
  4. Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts).
  5. Brush the remaining dark chocolate balsamic on the chicken as a glaze. Flip the chicken, brush dark chocolate, then cook on the second side until well browned and cooked through (internal temperature of 165┬║F).
  6. Serve with dark chocolate dipping sauce and garnish with cherry tomatoes and feta cheese.