This chicken is what happens when sweet, savory, and a little bit spicy throw a party—and everyone’s invited. Our Toasted Sesame Oil gives it a rich, nutty base, while our Pineapple Balsamic steps up with just the right amount of tropical sweetness. Add in a dash of soy sauce and a hint of heat, and you’ve got a dish that’s as balanced as it is delicious—perfectly glazed with a flavor that will have you coming back for seconds (or thirds).

I N G R E D I E N T S :

• 4 boneless, skinless chicken breasts
• 2 tbsp Rocky Mountain Olive Oil Toasted Sesame Oil
• 3 tbsp Rocky Mountain Olive Oil Pineapple White Balsamic Vinegar
• 2 tbsp tamari 
  
• 1 tbsp brown sugar
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• fresh cilantro for garnish

I N S T R U C T I O N S :

1. Preheat oven to 375°F (190°C).
2. In a small saucepan, combine the Sesame Oil, Pineapple Balsamic, tamari, brown sugar, garlic, and red pepper flakes. Bring to a simmer and cook for 3-5 minutes until it thickens into a glaze.
3. Season chicken breasts with salt and pepper. Heat a skillet over medium heat, and cook chicken for 3-4 minutes per side until golden.
4. Brush the glaze over the chicken breasts and transfer the skillet to the oven. Bake for 15-20 minutes until fully cooked.
5. Garnish with fresh cilantro.