Chicken Breasts With Balsamic Onion Jam Recipes

GLAZING YOUR CHICKEN WITH JAM AND BALSAMIC - LONGMEADOW FARM

Steps:

• Preheat oven to 400°F Line a baking sheet with foil and lightly oil or coat it with nonstick spray.
• Season chicken on both sides with salt and pepper, then rub with 1/2 teaspoon thyme. Place bone-side up in a single layer on prepared baking sheet. Roast for 15 minutes for boneless or with bone in, 20 minutes.
• Meanwhile, in a small saucepan, heat jam or jelly, vinegar and remaining 1/2 teaspoon thyme over medium-low heat until glaze is melted. Season with salt and pepper and remove from heat.
• Turn chicken meat-side up. Brush liberally with jam glaze. Continue to roast, brushing twice with remaining glaze, until the chicken is cooked through, about 15 minutes more, (20 minutes for bone in).
• Serve with some brown (or white rice).

CHICKEN BREASTS FILLED WITH ONION JAM

Steps:

• Place each piece of chicken between two 12-inch squares of plastic wrap. Using a meat pounder, pound to a 1/4-inch thickness.
• Spread 1/4 cup onion jam over each breast, and fold breast in half. Season both sides with salt and pepper.
• Coat a saute pan with cooking spray, and set over medium-high heat. Place chicken in pan; cook until golden on bottom, about 2 minutes. Turn, and cook until the other side is golden, about 3 minutes.
• Add wine, and cook 1 minute. Add stock; reduce heat to medium. Cover; cook until chicken has cooked through, 5 to 6 minutes. Transfer the chicken to a plate.
• Add balsamic vinegar to pan; turn heat to high. Reduce liquid to 1/2 cup, 7 to 10 minutes. Drizzle sauce over chicken, and serve.

CHICKEN BREASTS WITH BALSAMIC ONION JAM

Steps:

• Cut up the chicken into chunks, larger than bite size but not too large.
• Mix the flour with the paprika, ginger, black pepper and 1 tablespoon brown sugar.
• Coat the chicken with the flour mixture.
• Fry the chicken in the olive oil in one layer, turning to brown both sides.
• You may have to do this in batches, removing the browned chicken to a separate plate.
• Add some fresh oil to the pot (you can leave in what's in there).
• Fry the onions, constantly stirring, until caramelized.
• Add the vinegar (stand back, the vapors can really get you).
• Then add the water.
• Keep cooking until the sauce is reduced to a jammy consistency.
• Add the brown sugar and stir until dissolved.
• Add the fried chicken pieces and stir to completely coat and heat through.
• Serve with some plain rice or couscous.