Wash your hands and clean your preparation area. Preheat the oven to 375°F. Rinse any fresh fruits and herbs under cool running water to remove debris
Sprinkle the salt and pepper on the chicken. In a nonstick pan heat up 2 teaspoons of the olive oil over medium-to-medium high heat. Place the chicken in the skillet and let brown for 3-5 minutes. Place chicken, browned side up, on a baking sheet.
Bake for 20-25 minutes or until internal temperature has reached 165°F.
While chicken is cooking in the oven, heat a 3-quart saucepan on medium-high heat. Add 2 teaspoons of olive oil and the diced shallots. Sauté for 3-4 minutes or until soft. Add blackberries, chipotle pepper, brown sugar, and balsamic vinegar. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Remove sauce from heat and let cool for 5 minutes. Serve the sauce over the chicken and top with mint leaves.