For the California Prune purée:

1. Place 250g California Prunes and 6 tbsp hot water in a food processor. Process until smooth, transfer to a measuring cup and set aside.

For the marinade:

1. Combine 50g coconut sugar, 60ml olive oil, 125g California Prune purée (from the above), 125ml balsamic vinegar, 3 cloves crushed/minced garlic, 25ml lemon juice and 1 tbsp Mediterranean seasoning in a large bowl.
2. Season with a little salt and pepper, to taste.
3. Whisk to combine, the marinade should be thick, like barbecue sauce.
4. Add the chicken breasts to the marinade and pour into a sealed container.
5. Refrigerate for 2-3 hours for the flavours to mingle and for the meat to tenderise.

For the sauce:

1. Toast the pine nuts in a pan over medium-low heat until lightly golden and fragrant. Set aside to cool.
2. Preheat the grill, then turn down to medium heat.
3. Finely chop the remaining 60g California Prunes and place into a small saucepan.
4. Add 2 tbsp balsamic vinegar, 2 tbsp coconut sugar, 2 tbsp California Prune purée and 2 tbsp lemon juice. Cook on medium heat until the mixture starts to bubble and thicken.
5. Remove from heat and stir in 2 tbsp butter. Set aside while you grill the chicken breasts.

To cook and serve the chicken:

1. Cook the chicken breasts under the grill until cooked (this depends on the size of the chicken breasts, but the internal temperature should be 70°C), turning several times and basting with the sauce. Allow to cook for a few minutes after final basting so that the chicken is good and saucy!
2. Serve each chicken breast with about 2 tsp California Prune sauce and top each serving with toasted pine nuts.

NOTE:

Any remaining California Prune purée can be kept in a sealed container in the refrigerator for up to one week.