GARLIC CRUSTED CHICKEN BREAST WITH CHOCOLATE PORT WINE GLAZE (BLOOMS AWARD WINNING PORT WINE)                          BY CHEF DAN:

Serves 4

 

INGREDIENTS:

4 garlic cloves minced

1/2-teaspoon kosher salt

2 tablespoons olive oil, divided

4 (8 Oz) boneless, skinless chicken breast halves, trimmed

2 cups BLOOMS PORT wine, divided

2 tablespoons shallot, minced

2 tablespoon balsamic vinegar

2 teaspoon fresh rosemary, minced

1 (1 Oz) square bittersweet chocolate, chopped

 

DIRECTIONS:         (PRE-HEAT OVEN TO 450 DEGREES)

1.   In a mortar and pestle add garlic and 1/2- teaspoon of salt.

2.   Pound to a fine mince.

3.   Brush both sides of chicken breasts with olive oil.

4.   Press garlic mixture into both sides o the steaks and refrigerate for up to 1 hour.

5.   In a pre-heated oven place chicken breast on a baking sheet sprayed with Pam.

6.   Bake until chicken is golden brown and cook through 15-20 minutes.

7.   Remove chicken from the oven and keep warm.

8.   In a skillet add reaming olive oil over medium-heat.

9.    Add shallots, and cook 1 minute.

10.                Pour in BLOOMS PORT wine and balsamic vinegar.

11.                Simmer 1 cup of BLOOMS PORT wine until it reduces to the consistency of chocolate syrup 2-3 minutes.

12.                Add remaining BLOOMS PORT and rosemary, and return to simmer.

13.                Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce.

14.                Pour sauce over chicken breasts.

15.                Serve with jasmine rice.

ENJOY DAN:                          A-LA!!