BALSAMIC CHICKEN
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 13
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.
HONEY-BALSAMIC CHICKEN
Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.
Provided by BAGRUBA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h45m
Yield 6
Number Of Ingredients 7
Steps:
- Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
- Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Pour chicken and marinade into a baking dish.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g
HONEY-BALSAMIC BAKED CHICKEN BREASTS WITH TOMATOES, MUSHROOMS A
This is a flavorful recipe, makes a pretty presentation, and with a side-dish of rice, makes an entire meal. Quick to throw together, too.
Provided by FlemishMinx
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees.
- In a large shallow pan, mix all ingredients EXCEPT chicken, pepper, and honey.
- Dredge the chicken breasts in the mixture, getting them coated with the liquid.
- Nestle the breasts in the vegetable mixture, but do not completely bury them.
- Salt and pepper them, then drizzle them with the honey.
- Bake until the chicken is well browned and cooked through, about 50 to 60 minutes.
Nutrition Facts : Calories 421.3, Fat 24.1, SaturatedFat 5.3, Cholesterol 92.8, Sodium 685, Carbohydrate 18.1, Fiber 2.8, Sugar 12.7, Protein 33.6
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.
HONEY-BALSAMIC CHICKEN WITH TOMATOES, MUSHROOMS, AND PEPPERS FROM SUE WOLK
Steps:
- Heat oven to 425 degrees. Trim excess fat from chicken. In a large shallow baking dish (10 1/2 x 15 1/2") toss peppers, mushrooms, and tomatoes Drizzle with oil and vinegar and sprinkle with rosemary, 1/2 t salt, and lots of ground pepper Toss until well coated and place chicken skin side down in veggie mixture so they will become coated and then turn over. Sprinkle with remaining 1 t salt and more pepper. Drizzle chicken skin with honey. Bake until chicken is well browned and cooked through - 50-60 minutes.
HONEY-GARLIC-BALSAMIC CHICKEN BREASTS
Honey and garlic bring out new depths of flavor in plain chicken breasts, elevating a weeknight dinner into something out of the ordinary.
Provided by By Bree Hester
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Pat chicken dry with paper towels. Sprinkle with salt and pepper.
- In 10- or 12-inch skillet, melt butter over medium-high heat. Add oil. Place chicken in skillet; cook 6 to 7 minutes on each side until both sides are browned and juice of chicken is clear when center of thickest part is cut (at least 165°F). Place chicken on plate; cover with foil to keep warm.
- In same skillet, mix broth, vinegar, lemon juice, honey and garlic. Cook about 5 minutes or until sauce has thickened, scraping bottom of skillet with pancake turner to loosen browned bits.
- Cut chicken diagonally into slices. Serve sauce over chicken.
Nutrition Facts : ServingSize 1 Serving
BALSAMIC CHICKEN AND MUSHROOMS
Make and share this Balsamic Chicken and Mushrooms recipe from Food.com.
Provided by Normaone
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a nonstick skillet, heat 1 teaspoon of the oil.
- In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
- Add the chicken and coat both sides with the mixture.
- Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
- Transfer to a plate and keep warm.
- In the skillet, heat the remaining teaspoon of oil.
- Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
- Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
- Serve the chicken, topped with the mushrooms.
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