Chicken And Baby Spinach With Raspberry Balsamic Vinaigrette Recipes

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BALSAMIC CHICKEN WITH BABY SPINACH



Balsamic Chicken with Baby Spinach image

Provided by Ellie Krieger

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked

Steps:

  • Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
  • Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

CHICKEN AND BABY SPINACH WITH RASPBERRY-BALSAMIC VINAIGRETTE



Chicken and Baby Spinach with Raspberry-Balsamic Vinaigrette image

Provided by Sandra Lee

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/2 cup lite balsamic vinaigrette
1/2 cup fresh raspberries
3/4 teaspoon sugar
8 cups baby spinach
1/3 cup red onion, thinly sliced
1 cup fresh raspberries
1 cup sliced cucumbers
1 1/3 cups cooked store-bought chicken breast, cut into strips
1/4 cup crumbled feta cheese
1/4 cup chopped pecans
Freshly ground black pepper

Steps:

  • For the dressing:
  • Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
  • For the salad:
  • In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
  • Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.

BALSAMIC CHICKEN WITH BABY SPINACH



Balsamic Chicken With Baby Spinach image

This was so delicious, elegant looking, and really quite easy. Nice last minute company dish. I served this over couscous cooked it in chicken broth and drizzled with olive oil to add extra flavor. Wild rice, brown rice, or orzo pasta would also be nice with this. Whichever you choose, toss with a little olive oil, salt & pepper or season however you prefer. My version of an Ellie Krieger recipe.

Provided by HeatherFeather

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil, approximately
3 garlic cloves, chopped
salt, to taste
pepper, to taste
4 (4 ounce) boneless skinless chicken breast halves
8 ounces Baby Spinach, rinsed and dried (1 package baby leaves)
2 tablespoons balsamic vinegar (to taste)
1/3 cup low sodium chicken broth (to taste)
1/3 cup canned tomato, diced (undrained)
2 cups rice or 2 cups pasta, cooked, to serve over, seasoned however you prefer

Steps:

  • Heat a large saute pan over medium-high heat.
  • Add the olive oil and garlic and cook about 1 minute.
  • Very lightly season chicken with a bit of salt and a hearty grinding of pepper.
  • Add the chicken to the pan and cook about 4-6 minutes per side, or until cooked through and juices run clear (time will vary based on thickness of your chicken pieces).
  • Remove the chicken, jkeep warm, and set aside.
  • To the same pan, add the spinach and cook just until barely wilted, about 1 to 2 minutes.
  • Remove from the pan and set aside.
  • Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.
  • Add the tomatoes, raise heat and cook until reduced to your liking, about 3 to 5 minutes, seasoning to taste with pepper and salt if desired.
  • To serve, set out your seasoned couscous, orzo or rice on a platter, then sprinkle the spinach over the top, then place chicken on top of the spinach and drizzle with the balsamic tomatoes.
  • There isn't a ton of sauce, so if you like things very saucy, you may wish to make extra sauce (I was happy with the amount as listed though).

Nutrition Facts : Calories 502.8, Fat 5.7, SaturatedFat 1, Cholesterol 65.8, Sodium 159.2, Carbohydrate 70.8, Fiber 5.8, Sugar 0.8, Protein 39.5

GRILLED CHICKEN AND BABY SPINACH SALAD W/ RASPBERRY VINAIGRETTE



Grilled Chicken and Baby Spinach Salad W/ Raspberry Vinaigrette image

Rotisserie chicken or leftover chicken can be used instead, or else the next time you grill chicken, throw a couple of extra boneless skinless ones on and make this the next day. From Fitness (June 2005)

Provided by Vino Girl

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces Baby Spinach, washed and dried
12 ounces grilled boneless skinless chicken breasts, sliced (about 16 oz uncooked)
1 pint raspberries, divided
3 tablespoons red wine vinegar
1 tablespoon honey (orange blossom, if possible)
1 tablespoon olive oil
1 shallot

Steps:

  • Arrange spinach leaves, chicken, and 3/4 of the raspberries on a large serving platter or divided equally on 4 plates.
  • Place vinegar, honey, oil, shallot and 1/4 of the raspberries in a blender; blend one minute or until smooth.
  • Drizzle dressing over salad.

Nutrition Facts : Calories 199.8, Fat 5.2, SaturatedFat 0.8, Cholesterol 49.3, Sodium 113, Carbohydrate 17.1, Fiber 6.6, Sugar 8.1, Protein 22.8

GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARINADE



Grilled Chicken Breasts in Raspberry Vinegar Marinade image

This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn.

Provided by Annie H

Categories     Raspberries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breast halves
1 cup raspberry vinegar or 1/2 cup wine vinegar
1/2 cup chicken stock
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon fresh lemon rind, grated
2 shallots, finely chopped
1/2 teaspoon dried tarragon leaves
black pepper

Steps:

  • Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
  • Combine remaining ingredients; pour evenly over chicken breasts.
  • Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
  • Turn occasionally.
  • Remove chicken from marinade, reserving marinade.
  • Arrange in one layer in greased 9x13-inch pan.
  • Pierce skin in several places with sharp knife.
  • Cover with foil.
  • Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
  • After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
  • For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
  • Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.

BALSAMIC CHICKEN WITH BABY SPINACH



Balsamic Chicken With Baby Spinach image

saw this on the food networks low fat, low carb section and thougth it looked good, and wanted to share.

Provided by Annemarie4464

Categories     Chicken Breast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
3 garlic cloves, chopped
2 boneless skinless chicken breasts, halved (8 oz)
8 ounces Baby Spinach
2 tablespoons balsamic vinegar
1/3 cup low sodium chicken broth
1 (14 ounce) can chopped tomatoes
2 cups whole wheat couscous or 2 cups cooked rice

Steps:

  • Heat olive oil and garlic in large saute pan over med-high heat.
  • Add chicken and cook about 4 min per side till juices run clear. Remove Chicken and set aside.
  • In the same pan add spinach and cook just until wilted about 1-2 minute Remove from pan and set aside.
  • Lower heat to medium and add the balsamic vinegar and chicken broth to the pan, stirring up all the tasty browned bits from the bottom of the pan.
  • Add the tomatoes, simmer and cook 3-5 minute.
  • Place Couscous or rice in a serving bowl, top with spinach, chicken and balsamic tomatoe sauce.

Nutrition Facts : Calories 141.6, Fat 5.5, SaturatedFat 0.9, Cholesterol 37.8, Sodium 126.6, Carbohydrate 8.3, Fiber 2.5, Sugar 4.1, Protein 15.6

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