Fruitedbalsamicchicken Recipes

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.

Steps:

• Mix all ingredients in a bowl.
• Marinate chicken for 10 minutes on each side in the refrigerator.
• Cook chicken in a pan over medium heat for 5 minutes a side or until cooked through.
• Lower heat and pour in the marinade and simmer chicken for 5 minutes per side.

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.

Steps:

• Heat oil in Dutch oven or large sauce pot over medium heat. Add onion; cook until translucent, 5-6 minutes. Add garlic, ginger, paprika, curry powder, salt, and red pepper flakes; cook for about a minute, stirring.
• Season chicken to taste with salt and pepper. Add to onion mixture, cooking 2 minutes per side.
• Stir in vinegar, mustard, and water.
• Sprinkle chickpeas into pot over chicken. Simmer, covered, over medium-low heat for about 40 minutes, or at least until thighs are cooked through.
• Serve chicken, chickpeas, and balsamic sauce over or alongside basmati rice.
• *Note: more red pepper flakes can be added for more heat. Doubling the amount will give it a good kick.

Steps:

• Preheat oven to 450°.
• Combine first 6 ingredients plus seeds scraped from vanilla bean in saucepan. Bring to a boil.
• Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Add 1/4 teaspoon salt.
• Season chicken with salt and pepper and arrange in roasting pan coated with cooking spray. Bake for 10 minutes.
• Brush half of broth mixture over chicken. Bake 5 minutes more, then brush on remaining broth mixture.
• Bake until internal temperature reaches 180° (about 15 minutes).

Steps:

• Preheat over to 350 degrees F.
• Spray shallow one quart baking dish with veg spray.
• Heat margarine in med.
• nonstick skillet over med high heat.
• Add chicken and cook until slightly browned; remove chicken to baking dish.
• Pour broth into skillet, add peppers, onion and thyme; simmer about ten minutes.
• Lift veggies from skillet with a slotted spoon and arrange on top of chicken.
• In small bowl, combine vinegar, sugar, salt and pepper; Pour into skillet, bring to a boil and simmer about five minutes.
• Pour over chicken, cover, and bake for 20 minutes or till chicken is tender.

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.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.
• Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.
• Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.
• Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.

Steps:

• Mix OJ, zest, balsamic vinegar, salt, pepper, cinnamon and nutmeg in a large ziplock bag. Place chicken in bag and seal. Marinade in refrigerator up to 2 hours.
• Preheat oven to 350.
• Remove chicken from marinade, don't throw away marinade, you will use it for the glaze.
• Place chicken on a rack in a roasting pan and roast uncovered for 1 hour.
• Make glaze but putting marinade and honey in a saucepan. Simmer until liquid is reduced by half and slighly thick.
• Brush chicken pieces with glaze after 30 minutes of roasting and every 15 minutes after that.

Steps:

• Mix together the balsamic vinegar, mustard and honey.
• Mix in the chicken and leave to stand for at least 10 minutes, the longer the better.
• Heat the oil in a griddle pan.
• Remove the chicken from the marinade and cook in the griddle pan for 4 minutes each side, or until cooked.
• Add the remaining marinade and cook for a further minute.
• Serve the chicken and pour over the remaining sauce.

Steps:

• cut the chicken into bite sized pieces and cook in pan with the dressing till done.
• chicken should have absorbed the dressing.
• place lettuce on plate. (use dinner plates or a huge serving platter, your choice.).
• place tortilla chips around the lettuce.
• place cooked chicken on lettuce.
• have salsa, onions, guacamole on the side (or use any of your favorite toppings- the only limit is your imagination.).

Steps:

• Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
• Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
• Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

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.