2 Chicken Breasts or 4 thighs
3 T SOOC Blenheim Apricot White Balsamic
3 T SOOC Eureka Lemon Olive Oil
½ t crushed red pepper flakes
¼ t chopped fresh rosemary
Pinch of salt and pepper (to taste)


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.