4 skinless, boneless chicken breasts, tender removed
2 quarts cold water
1/3 cup sea salt, plus more for seasoning
¼ cup sugar
1 tablespoon olive oil
1 clove garlic, minced
½ cup Local Folks Foods Purple Haze Jam
1 tablespoon balsamic vinegar
Pinch of salt, pepper and ground cinnamon
Recipe by: Organic Beth
Add the water to a large container and whisk in salt and sugar until solids are dissolved. Add the chicken and refrigerate for 30 minutes.
In a small saucepan over medium heat, add olive oil and minced garlic; saute until tender but not brown. Add the Local Folks Foods Purple Haze Jam, Balsamic Vinegar and remaining ingredients and stir until combined and warm. Set aside.
Remove chicken from brine, pat dry with paper towels, and season with salt and pepper. Either using a sauté skillet or a grill pan on a stove top. Heat to medium high heat.
Brush the chicken with extra virgin olive oil, and add to the pan. Cook for 3-5 minutes then flip and cook an additional 3-5 minutes or until the internal temperature of the chicken reaches 160 degrees.
If the chicken is charring before the internal temperature reaches 160 degrees, turn down the heat to medium-low and continue to cook until done. Remove from heat and allow to rest for 5-10 minutes.
Slice chicken then drizzle with sauce. Serve and enjoy!