Date and Shallot Rosemary Chicken

Tonight's dinner was very good. I made Date and Shallot Rosemary Chicken from paleomg.com. It was amazing!

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 shallots, peeled and thinly sliced
• 5-7 medjool dates, pitted and diced
• 3 sprigs of fresh rosemary
• 2-3 T olive oil
• 2 T balsamic vinegar
• Sea salt and pepper, to taste

Instructions:

1. Preheat oven to 375 degrees.
2. Place the chicken breasts in a large glass baking dish.
3. Distribute the sliced shallots and dates over the top of the chicken.
4. Pull the rosemary off the sprigs and toss over the chicken.
5. Drizzle the olive oil and balsamic vinegar over the top. Sprinkle with salt and pepper.
6. Bake for 25-30 minutes or until chicken is cooked through.

The recipe says 25-30 minutes, but that wasn't enough. I added another 15 minutes. Then I let the chicken breasts sit for about 10 minutes outside the oven before I sliced them.

While the chicken was finishing up, I boiled some fresh green beans and tossed them with olive oil, fresh-squeezed lemon juice, a little minced rosemary, and some sea salt.

The dates turned out to be a little crispy, perhaps caramelized? They added a great texture to the dish. I will definitely be making this one again!