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Nectarine Chicken


2 servings =
4 tbs balsamic) vinegar
1 tbs olive oil
1/2 tsp of salt
dash of black pepper
1 nectarine, pitted and thinly sliced
1 skinless, boneless chicken breast (butterflied)
1 tsp coconut oil
¼ cup chopped red onion
3 chopped figs or prunes
1 tbs fresh basil for garnish

  1. Turn oven on BROIL (I used the broil 3 setting on my oven, I'm guessing that's Medium-High). You could also bake it, at 375ºF, if you prefer (took about a half hour using a combo of broil and bake). Time depends on number of chicken breasts.
  2. Combine vinegar, oil, salt, (opt cinnamon or cloves) in a small (or medium) sized bowl. Whisk to combine.
  3. Add nectarine and figs or prunes and onions and stir until fully coated with oil and vinegar mixture. Set aside.
  4. In a glass baking dish, add chicken. rub with coconut oil and sprinkle with salt .
  5. Pour nectarines and liquid over chicken.
  6. Bake at 375 for about 30 minutes, or try broiling for 15 minutes. Check or until chicken is no longer pink inside.
  7. Remove from oven.
  8. Dish out chicken, cover with nectarines and onions, and garnish with fresh basil. Serve!

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