Chicken:
1 pound chicken breasts
1/4 cup Rosemary Fused Olive Oil
1/3 Cup Sicilian lemon White Balsamic Vinegar
1 tablespoon My Sage Gourmet Garlic Blend
Salt to taste
Prepare the chicken by marinating it in a bowl with olive oil, lemon balsamic, salt and herbs.
Marinate for at least 30 minutes.
Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken.
Vinaigrette:
2 Tablespoons Rosemary Fused Olive Oil
2 tablespoons Lemon or Blood Orange Fused Olive Oil
4 tablespoons Pomegranate Balsamic vinegar
salt and pepper to taste
Whisk or shake together all vinaigrette ingredients until well blended.
Spinach Salad:
8-9 ounces baby spinach
3/4 cup pomegranate arils
1/4-1/2 cup feta or goat cheese – Optional
candied pecans
Toss together all salad ingredients – add chicken and serve.
Rosemary Fused Olive Oil
Made with fresh wild Rosemary crushed with early-harvest, green olives, this fused herb oil embodies the heart and soul of rosemary. It is both complex and aromatic and quite concentrated with ample pungency. Use anywhere rosemary might be used. Perfect with poultry, pork, or lamb. Spectacular drizzled over sautéed vegetables and with roasted potatoes. It pairs well with the Sicilian Lemon White Balsamic Vinegar Condimento, Cranberry Pear White Balsamic Vinegar Condimento, Pomegranate Balsamic Vinegar Condimento, and many more!
Pomegranate Balsamic Vinegar Condimento
The intense sweet-tart flavor of the pomegranate is a perfect match for hearty meats like lamb and duck. It makes an exciting dressing whisked with your favorite oil, pomegranate seeds, toasted nuts, and feta cheese. It adds depth to pan sauces, braised meats, or compotes. Drizzle over poached fruits and ice cream for an elegant and easy dessert. It pairs well with Rosemary Fused Olive Oil, Eureka Lemon Fused Olive Oil, Persian Lime Infused Olive Oil, and Herbes de Provence Infused Olive Oil.
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