New Recipes

By Chef Fabio Viviani

Grilled Chicken
with Sweet Chili Grape Sauce by Chef Fabio Viviani

Serves 4 | Prep Time: 5 minutes | Cook Time: 25 minutes

  • 1 Tbsp. Bertolli® Extra Light Tasting Olive Oil
  • 1 Tbsp. finely chopped shallot
  • 1/4 cup dry Marsala wine
  • 1/2 cup chopped red or green seedless grapes
  • 1 cup chicken broth
  • 3 Tbsp. sweet red chili sauce
  • 1 tsp. firmly packed brown sugar
  • 1 Tbsp. Bertolli® Classico Olive Oil
  • 1 lb. boneless skinless chicken breasts
  • 1 tsp. fresh thyme leaves

Heat Bertolli® Extra Light Tasting Olive Oil in medium skillet over medium-high heat and cook shallots 2 minutes. Add wine and grapes and cook until wine is reduced by half, about 5 minutes. Add broth and bring to a boil over high heat. Cook until the grapes are tender and liquid is almost fully reduced, about 5 minutes. Whisk in chili sauce and brown sugar. Remove from heat; set aside.

Brush chicken with Bertolli® Classico Olive Oil. Season chicken, if desired, with salt and pepper. Grill chicken, turn halfway through cooking, about 5 minutes. Top cooked side with sauce and grill 5 minutes or until chicken is thoroughly cooked. Garnish with fresh thyme.

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