BALSAMIC GLAZED CHICKEN
Looking for baked chicken recipes? This Balsamic Glazed Chicken from Delish.com is killer.
Categories balsamic chicken balsamic glazed chicken balsamic chicken thighs easy chicken thighs chicken thigh recipes chicken and potatoes rosemary potatoes rosemary chicken and potatoes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, andgarlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
- Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.
- In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.
- Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)
- Serve chicken and potatoes with pan drippings.
BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 1 to 4 super salad suppers
Number Of Ingredients 28
Steps:
- Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
- Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
- Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
- In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
- Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.
BALSAMIC CHICKEN
The flavor of balsamic vinegar and sage compliment eachother so well with the chicken. I prefer this dish served over basmati rice. My friend Michele (who gave me this recipe) prefers it over noodles. Either way, hope you enjoy.
Provided by mermaidmagic
Categories Chicken Breast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Dredge the cutlets in flour.
- Brown in garlic and oil.
- Remove cutlets and deglaze pan with balsamic vinegar (twice around) and chicken broth (1/2- 1 cup).
- Be sure to scrape up bits from bottom of pan.
- Add cutlets back to pan.
- Add fresh sage, salt and pepper.
- Simmer until done, approximately 20 minutes.
- Sauce should be thickened and reduced.
- Serve over rice or pasta.
Nutrition Facts : Calories 368.8, Fat 15.9, SaturatedFat 2.6, Cholesterol 116.2, Sodium 363.6, Carbohydrate 12.3, Fiber 0.4, Sugar 2.1, Protein 41
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-GLAZED CHICKEN CUTLET WITH CAULIFLOWER AND CARROTS
You can't go wrong with a balsamic glaze, and in this dish, the sweet bitterness coats the tender and juicy chicken breast oh so perfectly. This veggie side is also a winner. Flavorful and tender cauliflower and carrots with a lovely walnut topping. This meal is sure to satisfy your cravings.
Provided by Chef Tom Scodari
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Ingredient(s) used more than once: walnuts Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut cauliflower into bite-sized pieces.Crush walnuts in shipping bag. 2 Cook Chicken and Make Sauce Pat chicken dry and season both sides with a pinch of salt and pepper.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-4 minutes on one side.Flip chicken. Add brown sugar, umami seasoning, balsamic vinegar, and 1/4 cup water. Stir occasionally until combined and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.Remove from burner.While chicken cooks, continue recipe. 3 Cook the Vegetables Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots, cauliflower, butter, garlic salt, and 1/4 cup water to hot pan. Bring to a simmer.Once simmering, cover and cook until water is mostly evaporated and vegetables are tender, 3-5 minutes.Uncover and stir often until lightly browned, 2-4 minutes.Remove from burner. Stir in half the crushed walnuts (reserve remaining for garnish). 4 Finish the Dish Plate dish as pictured on front of card, topping chicken with sauce from pan and garnishing with remaining walnuts. Bon appétit!
Nutrition Facts :
BALSAMIC GLAZED CHICKEN BREAST
Provided by The Hearty Boys
Categories main-dish
Time 55m
Yield 12 servings
Number Of Ingredients 11
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-GLAZED CHICKEN
Chicken, onions, and mushrooms with a slightly sweet balsamic glaze. Serve over rice.
Provided by Brandie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 228.8 calories, Carbohydrate 14.6 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 1025.9 mg, Sugar 10.2 g
GRILLED BALSAMIC CHICKEN BREAST
A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
- Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
- Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
- Remove chicken from marinade and discard used marinade.
- Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 548.3 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 29.9 g, Fiber 0.6 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1425.2 mg, Sugar 43.7 g
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