Coat the chicken in Eureka Lemon Olive Oil, roast, bake or grill.
In the meantime, combine the Blenheim Apricot White Balsamic, chili flakes, and rosemary in a saucepan. Bring to a boil, reduce heat and simmer on low until slightly thickened (just until it coats the back of the spoon).
Brush chicken with glaze during the last few minutes of cooking.
Note: This recipe can be used for any type of fish by substituting Dill for the Rosemary. Instead of the Lemon, try either the Basil or Persian Lime Olive Oils. Not a fan of the Apricot Balsamic? Try the Pineapple, Mango, Grapefruit or Peach White Balsamics.