Balsamic Chicken And Apple Skewers Recipe 455 Food

BALSAMIC CHICKEN

Steps:

• Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
• Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
• Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

APPLE BALSAMIC CHICKEN

Steps:

• Place chicken in a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, cider, vinegar, lemon juice and seasonings; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; stir in flour until smooth. Gradually add cooking liquid. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with chicken.

BALSAMIC CHICKEN AND APPLE SKEWERS RECIPE - (4.5/5)

Steps:

• Measure vinegar, brown sugar, orange juice, garlic, olive oil, salt and pepper into a large zip-top bag. Seal and shake to combine. Cut chicken breasts into 1 1/2 inch cubes and add to the bag, seal and refrigerate for 1 hour or up to one day. Soak bamboo skewers in water for 30 minutes. Remove chicken from the marinade, and place the marinade, minus the garlic, in a small saucepan. Heat the marinade to boiling and boil until slightly thickened and reduced by half, about 5-7 minutes. Reserve. Skewer the chicken, along with the apples and onions and sprinkle with salt and pepper. Heat a grill pan (or your broiler) to medium high. Drizzle pan with a little oil to keep the skewers from sticking. Place the skewers on the pan and grill for 4 minutes. Turn them a quarter of the way around and grill another 4 minutes. Finish grilling the remaining two sides for 4 minutes each, grilling the skewers for a total of 16 minutes. If using your broiler, broil for about 10 minutes total, flipping once. Serve over rice and drizzle with reduced marinade.

BALSAMIC-GLAZED BEEF SKEWERS

Steps:

• In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add beef to remaining mixture; toss to coat., Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack., Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved vinaigrette mixture during the last 3 minutes.

CHICKEN SKEWERS WITH DUKKAH CRUST AND BALSAMIC REDUCTION

Steps:

• Heat oven to 350°F
• Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 to 15 minutes. Set aside to cool.
• In a shallow bowl, combine the mustard and olive oil, and season well with salt and freshly ground black pepper. Toss the chicken in the mustard mixture until well coated.
• Combine the dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
• Thread a chicken tender on each skewer. Place the chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes.
• Serve the skewers with the vinegar-honey sauce.