Ingredients (serves 4)
2 large chicken breast
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried oregano (or thyme)
1 tsp dried rosemary (or mixed herbs)
1 tbsp lemon juice (optional)
Sticky Balsamic Premium Fig Pearls (to finish)
Optional garnish: fresh parsley/thyme, lemon wedges
Method
- Heat oven: Preheat to 200°C.
- Season: Rub chicken with olive oil, salt, pepper, garlic powder, and herbs.
- Roast: Bake 18–22 min (until cooked through). Rest 5–10 min.
- Slice + platter: Slice into shorter, medallion-style pieces and arrange on a platter. Spoon over any pan juices.
- Finish: Scatter Fig Balsamic Pearls over the warm chicken so they glisten. Garnish and serve.
Chef's tip
Resting is non-negotiable—it's the difference between juicy slices and dry chicken.
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