Balsamic Chicken Breast With Cilantro Food

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

BALSAMIC CHICKEN BREASTS

Steps:

• Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts.
• Mix together salt, pepper, flour, and sage.
• Dredge flattened breasts in a mixture; shake off excess flour.
• Melt together the olive oil and butter in a large wide sauté pan or large electric griddle (one with a cover) and brown the chicken over medium-high heat for 3 minutes on one side.
• Add the garlic and shallot then turn the chicken over and sprinkle with the mushrooms.
• Saute for an additional 3 minutes, stirring the mushrooms so that they will cook evenly.
• (You may need to cook the chicken one or two at a time if you don't have a large pan; if so, cook them all then add them all back into the pan for the final steps.) Stir in the balsamic vinegar, chicken broth, and wine.
• Cover and simmer over medium-low heat for 10 minutes, basting with the sauce and turning the chicken once or twice.
• Season with salt and pepper to taste and serve.
• Makes 4 servings.
• You can also cook the breasts without flattening them first.

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

Steps:

• Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
• Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

BALSAMIC CHICKEN AND PASTA

Steps:

• Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
• Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
• Preheat the oven to 300 degrees F (150 degrees C).
• Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
• While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
• Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.

GRILLED FRUITY BALSAMIC CHICKEN WITH CILANTRO SALAD.

Steps:

• In a small saucepan over medium high heat, bring the vinegar to a boil and cook until it is reduced by half, 20-25 minutes.
• Stir in the molasses and black pepper.
• Remove from heat.
• Brush the balsamic glaze into the chicken and place on the heated grill to start cooking.
• When the chicken is nearly done place the peaches on the grill, cut side down and grill until they are nicely brown (about 2 minutes).
• Turn them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes.
• Remove the peaches and chicken from the grill and give them another coat of glaze.
• ---SALADDRESSING---.
• Combine the cilantro and olive oil in a blender or processor and puree.
• Whisk in the vinegar,onion, salt and pepper.
• Toss the dressing through the prepared lettuce and cucumber.
• ---TOSERVE---.
• To serve this dish, place the salad onto two plates.
• Lay a sliced chicken breast on top of the salad and place two peach halves beside the chicken.
• Scatter the shaved parmesan over the top and garnish with a sprig of cilantro.

BALSAMIC CHICKEN BREAST

Steps:

• Place chicken breast in a Ziploc bag. Add in olive oil, soy sauce, balsamic vinegar, garlic, oregano, black pepper, and salt. Seal the bag and gently press the marinade around the chicken to combine and evenly coat the chicken.
• Refrigerate and let marinate for at least 15 minutes.

BALSAMIC CHICKEN BREAST WITH CILANTRO

Steps:

• Preheat oven to 425 degrees.
• Place the chicken breasts into a baking pan.
• Pour the olive oil over chicken.
• Add the garlic cloves, chopped, to the pan over chicken.
• Grind the black pepper over chicken to suit your taste.
• Layer the fresh mushrooms over the chicken in the pan.
• Cut or chop the fresh cilantro into small pieces over the chicken.
• Include the stems and leaves.
• Pour the Balsamic vinegar over chicken to cover the breasts.
• Cover the baking dish an place on center rack of oven for 40 minutes.
• I have also made this recipe using frozen chicken breasts from the freezer when in a hurry for a dish.
• If chicken is frozen cook for a total of 1 hour 20 minutes and check to insure chiken is done by cutting into one of the breasts.

ITALIAN CHICKEN BREASTS WITH BALSAMIC VINEGAR

Steps:

• Saute onion and garlic in oil for about 5 minutes in a large skillet.
• Remove and set aside.
• Fry chicken breasts until browned on both sides.
• Add garlic and onions back into pan.
• Add tomatoes.
• Sprinkle with basil, salt and pepper.
• Pour balsamic over chicken.
• Cover and cook for about 30 minutes.
• Plate chicken and top with tomato and onion mixture.

CHICKEN BREASTS CILANTRO

Steps:

• Combine lime juice, oil, and honey in shallow dish.
• Dip chicken in lime mix.
• Coat chicken with tortilla crumbs.
• Place in ungreased 11x7 baking dish.
• Bake, uncovered at 350* for 25 minutes.
• Mix salsa and cilantro.
• Pour over chicken.
• Sprinkle with cheese.
• Bake for 6 minutes more.

BALSAMIC CHICKEN BREASTS

Steps:

• In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat., In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook onion until tender. Add water, stirring to loosen browned bits. Add the vinegar, thyme and rosemary; cook and stir for 3-4 minutes or until sauce is slightly thickened. Serve with chicken.

CREAMY CILANTRO CHICKEN

Steps:

• Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
• Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
• Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

BALSAMIC-GLAZED CHICKEN

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.