HONEY BALSAMIC CHICKEN
This balsamic chicken is a recipe I adapted from a cookbook that featured quick and easy recipes. I adjusted the seasonings somewhat and added a bit more honey to better suit my tastes. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side. Remove and keep warm. , Add vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.
Nutrition Facts : Calories 233 calories, Fat 8g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
HONEY-BALSAMIC CHICKEN
Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.
Provided by BAGRUBA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h45m
Yield 6
Number Of Ingredients 7
Steps:
- Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
- Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Pour chicken and marinade into a baking dish.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g
BALSAMIC CHICKEN & PEARS
Pears and dried cherries go amazingly well with chicken and balsamic vinegar. It's easy enough to make for a weeknight meal, but you can also dress it up for company. -Marcia Whitney, Gainesville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove., Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.
Nutrition Facts : Calories 335 calories, Fat 8g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN BREAST WITH HONEY-BALSAMIC GLAZE
Make and share this Chicken Breast With Honey-Balsamic Glaze recipe from Food.com.
Provided by Amber Dawn
Categories Chicken Breast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients; sprinkle over both sides of chicken.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
- Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.
BALSAMIC-HONEY CHICKEN WITH PEPERONATA
These chicken cutlets are loaded with tangy sweet flavor from balsamic, honey and chili flakes. The char-grilled chicken gets topped with a colorful and delicious tangle of grilled peppers, onions and tomatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the garlic, balsamic vinegar, olive oil, honey, oregano, 1/2 teaspoon kosher salt and the red pepper flakes in a shallow bowl.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the vinegar mixture while you make the peperonata.
- Make the peperonata: Toss the bell peppers, red onion and grape tomatoes with olive oil and salt. Grill the peppers and onion over medium-high heat, turning, until charred, about 6 minutes. Grill the tomatoes in a grill basket, 3 to 4 minutes. Slice the peppers and chop the onion; toss with the tomatoes, basil, balsamic vinegar, 2 tablespoons olive oil, 1/2 teaspoon kosher salt and the red pepper flakes.
- Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the peperonata.
CHICKEN WITH HONEY
This dish is a native of Africa. The chicken and honey mix to make a wonderful dish. Hope you enjoy!
Provided by Leslie
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In pan, heat butter and oil.
- Brown chicken in this mixture.
- Season with salt & pepper if desired, remove.
- In remaining fat, cook onion and garlic until clear.
- Add ground or crushed almonds, basil, pepper, and honey and cook, stirring, until mixture is well blended.
- Combine broth and cornstarch and add to pan; cook, stirring, over high heat until sauce thickens.
- Remove from heat, stir in lemon juice.
- Place chicken in a casserole dish, spooning sauce over.
- Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
Nutrition Facts : Calories 391.8, Fat 16.6, SaturatedFat 1.9, Cholesterol 75.5, Sodium 140.1, Carbohydrate 33.9, Fiber 3, Sugar 25.7, Protein 29.4
BRAISED BALSAMIC CHICKEN
Make and share this Braised Balsamic Chicken recipe from Food.com.
Provided by Jens Kitchen
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
- Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
- Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Nutrition Facts : Calories 196.8, Fat 6.2, SaturatedFat 1.1, Cholesterol 68.4, Sodium 226.2, Carbohydrate 6.5, Fiber 1.5, Sugar 3.3, Protein 28
BRAISED BALSAMIC CHICKEN
This chicken is good with either rice or pasta. Green beans make a nice side dish.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Season both sides of chicken breasts with garlic salt and pepper.
- Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
- Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 195.7 calories, Carbohydrate 7.6 g, Cholesterol 60.8 mg, Fat 7 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 1.3 g, Sodium 510.9 mg, Sugar 5.4 g
BALSAMIC BRAISED CHICKEN
When I was given this free recipe in the grocery store and saw balsamic vinegar in it, I knew I had to give it a try someday.
Provided by Charlotte J
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken pieces evenly with pepper and salt.
- Cook chicken in hot vegetable oil in a large skillet or Dutch oven over medium-high heat 10 minutes or until slightly brown on all sides, turning pieces often.
- Remove chicken from skillet, and drain on paper towels.
- Drain excess oil from skillet.
- Add chopped garlic to skillet, and saute over medium heat 2 minutes.
- Add tomato paste and 1/2 cup chicken broth, stirring to loosen particles from bottom of skillet.
- Add 2/3 cup balsamic vinegar and 3 tablespoons honey; increase heat to medium-high, and bring glaze to a boil.
- Add chicken, reduce heat to medium-low, and cook, uncovered, turning occasionally, 45 minutes to 1 hour or until chicken is done.
- Spoon balsamic glaze mixture over chicken, and sprinkle evenly with green onion.
Nutrition Facts : Calories 423.7, Fat 23.2, SaturatedFat 6.1, Cholesterol 138.1, Sodium 621.7, Carbohydrate 19.9, Fiber 1.4, Sugar 16.5, Protein 32.3
BRAISED CHICKEN WITH LEMON AND HONEY
Another great recipe from ABC.net's website and Chef Bill Granger. This chicken recipe will also be included in the Zaar World Tour 2005 swap, Australia.
Provided by lauralie41
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large, deep frypan over high heat, add oil and chicken. Cook chicken, turning only once, for approximately 5-8 minutes until golden brown. Remove chicken to a plate and set aside. Reducing heat to medium, add onion and cook for 1 minute than add garlic and cook for another minute.
- Return chicken to pan, add the lemon, chicken stock and honey. Reduce heat to medium-low, place cover on pan and simmer for approximately 20 minutes or until the chicken is cooked through.
- Preheat broiler. Increase heat to medium and simmer sauce, uncovered, for 5-8 minutes to thicken. Place chicken under a hot broiler for 3-4 minutes until crisp. Place chicken on serving platter, top with sauce and fresh oregano leaves.
ROSEMARY & BALSAMIC CHICKEN WITH ROAST ONIONS
A honey glaze adds a lovely sweetness to a classic roast chicken. Perfect with the tangy sweetness of roasted red onions
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 6
Steps:
- Heat oven to 190C/fan 170C/gas 5. Starting at the neck, carefully loosen the breast skin away from the flesh, trying not to tear it, then place a branch of rosemary down the side of each one. Put the rest of the rosemary in the cavity. Season the chicken inside and out, place in a roasting tin, then sit an onion in each corner of the tin. Drizzle the olive oil over the chicken and onions, then roast everything for 1 hr 20 mins.
- Meanwhile, stir the vinegar and honey together until the honey has dissolved. When the chicken has had about 40 mins, whip it out of the oven, drizzle the chicken and onions with the vinegar mix, then continue to roast until the time is up. Remove the chicken to rest, turn the onions over and continue to roast them in the oven while the chicken rests, about 20 mins. Serve each person a portion of chicken, a roasted onion and some of the sticky pan juices.
Nutrition Facts : Calories 629 calories, Fat 42 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 0.44 milligram of sodium
BALSAMIC BRAISED CHICKEN WITH HONEY
Make and share this Balsamic Braised Chicken With Honey recipe from Food.com.
Provided by akgrown
Categories Chicken Thigh & Leg
Time 54m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*. Season chicken with salt and pepper, and heat olive oil in a dutch oven over med-high heat. Sear chicken thouroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to plate.
- Add shallots and thyme to the pot, and saute until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated.
- Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven.
- Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown.
- Remove chicken and bay leaf from pot and skim any fat from sauce. Cook sauce uncovered until reduced by half. Add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat.
Nutrition Facts : Calories 307.4, Fat 8.5, SaturatedFat 1.8, Cholesterol 114.5, Sodium 379.8, Carbohydrate 26.4, Fiber 0.2, Sugar 23.4, Protein 28
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