BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
ONE-SKILLET SESAME CHICKEN THIGHS
This is a very good recipe for sesame chicken thighs. Serve with rice and a green vegetable.
Provided by JOSIE
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, vinegar, honey, sugar, garlic, ginger, sesame oil, and red pepper flakes together in a large skillet over medium heat. When mixture starts to sizzle, add chicken and bring to a boil.
- Turn down the heat and let simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving platter, leaving remaining sauce in the skillet.
- Turn heat to high and cook until sauce becomes a thick glaze. Remove from heat and pour over chicken. Sprinkle with green onions and sesame seeds.
Nutrition Facts : Calories 265 calories, Carbohydrate 14.2 g, Cholesterol 87.2 mg, Fat 11.7 g, Fiber 0.6 g, Protein 25.2 g, SaturatedFat 3 g, Sodium 1031.5 mg, Sugar 12 g
BALSAMIC SESAME CHICKEN
I found this recipe on a bento website..... www.justbento.com Bento is a Japanese lunch that is thoughtfully prepared and placed in a partitioned lunch box. They can get very fancy when the food is prepared to look like characters. Hello Kitty and Totoro ones are my favorite to LOOK at. I can't say that I haven't prepared one yet. We'll see, I may get inspired one of these days. These bento sites have some great simple recipes for food that can be packed into the lunches and this is one of them. I want to archive it before I forget where I saw it. Again, I haven't prepared this one yet but want to get into my 'Zaar cookbook to help me remember to make it. Plus, I want the Nutritional info on it as I am Low Carbing right now. Notes: I put 1 T of Vegetable oil because all it said was "a little cooking oil so my approximation may need to be adjusted. It stated you could also use a cooking spray You can use a combination of black and white sesame seeds or just white alone. Using all black might make them look burnt. I prefer the black/white combo as it looks colorful.
Provided by Fireflylover
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut chicken into long, bite pieces. (I'm sure you could leave them whole but remember that this recipe was designed for a bento lunch).
- Combine chicken, vinegar and soy sauce together. Make sure chicken is well coated and let it marinate for 10 minutes.
- Over med-high heat, heat up the oil (or cooking spray).
- Drain off chicken well and coat with sesame seeds. You may have to press the seeds with you fingers to make sure they are stuck on well.
- In the pan, arrange as chicken as flat as you can get them and cook them 4-5 minutes on each side sure that the chicken is cooked through.
- Always make sure that the chicken is cooked through and the seeds are crispy not soggy.
- Drain on a paper towel. You are done.
Nutrition Facts : Calories 194.9, Fat 12.9, SaturatedFat 2.1, Cholesterol 57.3, Sodium 312.3, Carbohydrate 3.9, Fiber 2, Sugar 0.1, Protein 16.4
GARLIC CHICKEN BREASTS WITH SPICY BALSAMIC VINEGAR-SESAME SAUCE
My own adaptation of Mirj's Garlic Chicken Breasts in Balsamic Vinegar (#15507) for those that like a little less of the vinegar flavor and a little more spice.
Provided by Malriah
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dredge chicken breasts in flour.
- Shake off excess.
- In a large skillet, heat oil over medium high heat.
- Add chicken and cook for 3 to 4 minutes.
- Add garlic.
- Flip chicken and continue cooking 3 to 4 minutes.
- Add stock, vinegar, sugar (or honey), sesame oil, salt and pepper flakes.
- Reduce heat, cover and cook until chicken is tender and sauce is reduced by at least 1/2.
- In small bowl combine water and cornstarch, stirring until smooth.
- Add to skillet and cook until sauce starts to thicken, 1 or 2 minutes.
- Remove from heat and let stand for 5 minutes before serving.
- Serve over rice.
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.
"ONO-LISHIOUS": GRILLED SESAME CHICKEN SATAY PAPAYA SALAD WITH HOISIN BALSAMIC VINAIGRETTE
Provided by Food Network
Categories appetizer
Time 2h31m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.
- For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.
- For the "Hoisin" Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.
BALSAMIC CHICKEN
Make and share this Balsamic Chicken recipe from Food.com.
Provided by Monca
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 216, Fat 7.8, SaturatedFat 1.3, Cholesterol 75.5, Sodium 146.6, Carbohydrate 8.7, Fiber 1.4, Sugar 5.8, Protein 26.1
BALSAMIC CHICKEN
A simple yet delicious chicken recipe. This only takes about 10 minutes of actual work, plus the marinating and cook time you'll have an easy chicken dinner with explosive flavor in 45 minutes total.
Provided by Easy Guy Cooking
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 51.1, Fat 0.2, SaturatedFat 0.1, Sodium 680, Carbohydrate 10.7, Sugar 9.6, Protein 0.8
BALSAMIC CHICKEN DRUMSTICKS
This recipe is courtesy of Giada De Laurentiis. I haven't actually made it, but I work with a young lady who prepared it and brought it to the office. This was so good we looked like some hogs "slopping at the trough" gnawing on those drumsticks and licking our fingers. We were even eating the marinade after all the chicken was gone because we didn't want to waste a drop. If you wanted to serve this as an appetizer you could use the "drumettes" from the chicken wings. The original recipe does not call for salt, but after tasting it I feel it does need some salt so I listed it as an optional ingredient.
Provided by Luby Luby Luby
Categories Chicken
Time 2h40m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, salt and garlic cloves, stirring to mix well.
- Pour into a large reseable zip-top plastic bag and add the drumsticks.
- Seal with as little air as possible.
- Place in the refrigerator and marinade for at least 2 hours.
- Preheat oven to 450 degrees.
- Place the chicken on a foil-lined baking sheet.
- Bake until the skin is carmelized and very dark in spots, about 30 to 35 minutes.
- While chicken is cooking, pour marinade in a small saucepan.
- Bring marinade to a boil then reduce the heat and simmer over low heat, about 20 minutes.
- Remove from heat.
- During the last 10 minutes baste chicken with the marinade.
- Place chicken on a serving platter and baste with the remaining glaze.
- Sprinkle with the sesame seeds and chopped parsley.
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