Blueberry Balsamic Chicken

Filling:

• 4 boneless, skinless chicken breasts

• 1/3 cup Nancy's Balsamic Vinaigrette (divided)

• 1 Tablespoon Extra Virgin Olive Oil

• 3 Tablespoons Blueberry Jam

Cut the chicken breast into 1-inch strips. Add just enough Nancy 's to coat and let them sit for about five minutes. Sauté the chicken in the olive oil until just barely done. Remove from the pan. Add the remainder of the Balsamic Vinaigrette (a couple of tablespoons or so) and the blueberry jam to the pan. Bring to a boil and cook until syrupy (a few minutes). Return the chicken and any juices to the pan and reheat. Serve the chicken over rice with your favorite green vegetable. Serves 4.

Note: Make a Nancy's and Blueberry glaze to reheat your leftover turkey. Serve warm over rice or cold in a salad.