Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz or 170 g each)
  • 1 teaspoon kosher salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 cup piquante Peppadew peppers, jarred and drained (240 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon honey (21 g)
  • 2 tablespoons balsamic vinegar (30 ml)
  • ¼ cup chicken broth (60 ml)
  • 1 tablespoon fresh basil, chopped (optional for garnish)

Instructions:

  1. Pat chicken breasts dry and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts, cooking for 6-7 minutes on each side until golden brown. Check doneness (internal temperature should reach 165°F / 74°C). Remove from pan and keep warm.
  3. In the same skillet, add minced garlic and sauté until fragrant (about 30 seconds). Stir in drained Peppadew peppers, honey, balsamic vinegar, and chicken broth.
  4. Cook for 5-7 minutes until the sauce thickens slightly.
  5. Return chicken to the skillet, coating with sauce. Cook for an additional minute to heat through. Serve hot, garnished with fresh basil if desired.