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.
ONE-PAN CHICKEN WITH PEPERONATA AND OLIVES
Peperonata is a classic Italian side of tangy stewed peppers that is often served with meat, stirred into pasta or draped over crostini. There are many regional varieties (the traditional Sardinian recipe uses only yellow peppers, while the Venetians add eggplant), but this combination of roasted peppers, tomatoes, olive oil and vinegar creates a vibrant, versatile sauce. Olives add a hint of brine, but capers would also do the trick. In this version, boneless, skinless chicken breasts roast directly on top for a no-fuss, one-dish meal. (You could also use chicken thighs, but you'd need to increase the cook time.) Serve this dish with any short pasta, rice or toasted country bread - and any leftovers tucked into a sandwich or tossed into salad.
Provided by Kay Chun
Categories dinner, easy, weeknight, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a 9-by-13-inch or 3-quart baking dish, combine bell peppers, garlic, thyme and 4 tablespoons oil. Season with salt and pepper, toss to coat and arrange in an even layer. Roast until softened, about 20 minutes. Stir in tomatoes, olives and vinegar.
- In a large bowl, combine chicken with remaining 1 tablespoon oil and season with salt and pepper. Toss to coat and arrange on top of pepper mixture. Roast until chicken is golden and cooked through and peperonata is tender and saucy, about 25 minutes. Discard thyme sprigs.
- Divide chicken among plates and top with peperonata and remaining pan juices. Sprinkle with chives.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 28 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 4 grams, Sodium 1482 milligrams, Sugar 6 grams, TransFat 0 grams
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