Tumeric Chicken with Apple-Shallot Confit

Featuring Blackberry Roasted Pepper Vinegar
Serves 4 (320 cal. per serving)
2 tsp ground turmeric
1 Tbsp olive oil
4 halves skinless, boneless chicken breast
1 cup diced shallots
1 cup peeled and diced apple
1 Tbsp sugar  
2 Tbsp unsalted butter
¼ tsp salt
1 Tbsp Blackberry Roasted Pepper Vinegar
Kosher salt and Black Pepper
Combine turmeric and olive oil.  Rub on chicken and season with salt and pepper to taste.  Marinate for 2 hours.
In a medium saucepan, bring shallots, apple, sugar and salt, and butter to a simmer over medium-low heat.  Cook until browned, about 10 minutes.  Add vinegar and simmer for a couple of minutes. 
Preheat Grill.  Grill chicken for about 3 -5 minutes on each side, until cooked though.
To Serve:
Spoon ¼ cup caramelized apples and shallots over each chicken breast. 
*Cook’s Note:  Turmeric – This spice’s antioxidant and anti-inflammatory superpowers come from curcumin, a compound that helps protect the digestive tract and enhances liver function.