Fig Balsamic Chicken with Red Jasmine Rice

A recipe off www.noreeats.blogspot.com inspired this chicken dish. I didn't have fig balsamic vinegar and decided to make the fig a more prominent taste by using some Dalmatia Fig Spread. Also, I've made this Red Jasmine rice before, and as exotic and tasty as it may seem, you need to add some flavor. Here's what I did...

Fig Balsamic Chicken

Brown your chicken breasts in a pan with olive oil, but don't cook through.
Coat chicken breasts with the following mixture:
1 T olive oil
2 T fig spread
1 - 1.5 T stone ground mustard (i think Inglehoffer brand is the best)
a couple splashes of balsamic vinegar (maybe 2 tsp.)

Place chicken in a glass pass in the oven at 400'F.
I placed a couple handfuls of carrots underneath the breasts in the pan so soak up the juices.
May want to start the rice at this point (see below)
Let the chicken roast 15-20 minutes and then start basting them with the following glaze:

2 T honey
1 T butter
1 tsp balsamic vinegar

Baste a few times for the next 20 minutes. (40 min total cooking time)

Red Jasmine Rice:
I used Alter Eco Fair Trade brand of Red Jasmine rice. Prepare the rice per package directions, and in addition, add 1 tsp chicken bouillon per cup of water used (depends how much rice you're making). Allow rice to cook and maybe about halfway through, add a Passion Fruit tea bag (I like Tazo brand, but you can use any fruity tea blend). Let steep in the liquid for a few minutes and then remove the bag and allow rice to cook to completion.

Serve chicken with the roasted carrots and rice. May want to prepare a bit more of the fig mixture to serve on top.