Balsamic Chicken Breasts Food

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 BREASTS

Steps:

• Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.

BALSAMIC GLAZED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F.
• Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
• Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]
• Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.

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.

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.

BAKED HERB HONEY GARLIC BALSAMIC CHICKEN BREASTS

Steps:

• Preheat oven to 425 degrees.
• Season chicken with garlic powder, salt, pepper.
• Combine remaining ingredients in a bowl. DO NOT ADD HONEY.
• Put chicken in a rosting pan and cover in mixture. Turn chicken to be sure both sides are covered with mixture.
• Drizzle half of the honey over chicken, cover and bake for 25 minutes.
• Baste, drizzle remaining honey on chicken, and return to oven uncovered. Bake 30 minutes more or until juices run clear.

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.

CRISPY BALSAMIC BAKED CHICKEN BREASTS

Steps:

• Put bread crumbs, parsley,garlic powder,and salt in medium bowl and mix.
• Whisk together vinegar and egg whites in smaller bowl.
• Dip chicken in vinegar mixture then dry mixture.
• Place on sprayed cookie sheet.
• Spray the top of the chicken breasts with cooking spray (I used butter flavored)
• Sprinkle with a little salt and pepper.
• Bake 400 for 30-40 minutes, till fork tender and juices run clear.