Balsamic Compot Chicken Breast

Little bit different but definitely worth a crack.

Ingredients

Preheat oven to 180 degrees celcius.

500 mls Pams balsamic vinegar or other mild vinegar
1 teaspoon white sugar
handful plump currants
1/4 cup of very finely chopped pecans or walnuts
juice of half a lemon

Reduce the balsamic vinegar and sugar down to about 100 mls and toss in the currants and the lemon juice, stirring to combine. Allow to sit for 10 minutes.

In an oven proof frypan, brown the breasts on one side and place in the oven for about 12 minutes. Remove from the oven, turn the breast over and pile the compot on top of the breast, pouring over all the reduced sticky balsamic and then place back in the oven for another 15 minutes.

Remove from the oven and allow to rest for a few minutes before serving.

4 chicken breasts