Sunday, December 17, 2006
Pan Seared Chicken Breasts with Kumquat Jam
The farmers market had lots of great looking seasonal vegetables today, but most exciting was the kumquats. I haven't cooked before with them so this was an experiment, but the tart flavor of the kumquat "jam" did a lot for the sometimes pedestrian boneless skinless chicken breast.
Pan Seared Chicken Breasts with Kumquat Jam:
2 boneless skinless chicken breasts
Salt and pepper to taste
1 tbs olive oil
1 tbs butter
For the kumquat jam:
8-10 ripe kumquats
1 c organge juice
1 tbs honey
1 tsp salt
Chop and seed kumquats, mix with other ingredients and simmer over medium heat until fruit is softened and sauce is reduced to desired thickness (about 20-30 minutes).
Meanwhile, preheat oven to 400. Season chicken breasts with salt and pepper and sear over high heat in a saute pan with butter and oil. Once both sides are seared, place in a baking dish and finish in the oven. To serve, plate chicken and spoon jam over the top. Pass remaining jam at table.