For the Glaze
½ tsp Fresh Thyme
½ tsp Fresh Sage
2 Tbsp Grape or Currant Jelly
Dash of Dry Mustard Powder
2 Tbsp Olive Gourmet Arbequina or other fruitada style EVOO
2 Tbsp Olive Gourmet Raspberry Balsamic Vinegar
For the Chicken
2 Tbsp Olive Gourmet Lemon, Garlic or Arbequina EVOO
4 Chicken Breasts
Salt and Ground Black Pepper
Preheat Oven to 400°
In a bowl, whisk the thyme, sage, jelly, EVOO, balsamic, and mustard powder till well blended.
Coat the Chicken with oil, salt and pepper. Place Chicken in a shallow baking pan (bone side up if applicable). Bake 15 min. Brush the top, then turn the chicken over and brush the other side with the glaze. Bake another 15 minutes; brush once more and cook for an additional 5 minutes. Serve immediately.