Dreamy Balsamic Glazed Chicken Breasts

Confession time….I made these for lunch, then turned around and made a whole chicken with THE SAME SAUCE for dinner because I just had to eat it all over again. Don’t judge, my house my rules!! But seriously, when you buy chicken breast in bulk to stay on the cheap, you get creative! The sauce is sweet and tangy and garlicky. The chicken is tender, juicy and grill quality brown without the hassle! Try, share, love!

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Aaaaaah!!! Do you hear the heavenly angels singing? The light glowing from behind these is natural. When you make this chicken you will be visited by angels……just kidding, but it IS tasty and it DOES merit a little “hallelujah chorus.”

Usually on the weekends I plan a meal that has salad in it (a big salad) so that I’ll have plenty of leftover to dish out for quickie lunches throughout the week. Alas, this weekend was a ridiculously lazy weekend and no bulk prep was done. But! Never fear, I bought some balsamic vinegar at Costco recently and I was dying to use it therefore a star was born. You will be surprised at how delicious these chicken breasts are.

Recipe:

  • 4 largish chicken breasts
  • 1/2 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup maple syrup
  • 1 1/2 tsp kosher salt
  • fresh cracked pepper (about 1/2 tsp)
  • 1 tsp onion powder
  • 1 tbsp minced garlic
  • 1 tsp thyme
  • pinch red pepper flakes (more if you’d like to go the spicy route)
  • 5 or 6 basil leaves torn in half

Add all ingredient to a big zip top bag and allow to marinate while you preheat oven to 350° and a skillet to medium on the stove top (you’ll want the chicken to marinate for 30 mins+ so don’t preheat the oven too soon). After the 30 minutes is up, lay out a couple of layers of paper towels and lay out the breasts and press with more paper towels lightly to remove exterior moisture [ SAVE THE MARINADE!] salt them on one side lightly and sear them in the pan on medium, 5 minutes (or until brown), then 4 minutes (or until just turning brown, see pics below), then pop the whole pan uncovered into the oven for 10-11 minutes. Remove from oven and cover, allowing to sit for 5 minutes before serving.

While the breasts are searing, pour the marinade into a small sauce pan and boil it. Once it reaches a boil, turn down to medium and stir every now and again. Keep it on medium until the chicken breasts come out of the oven. By then it should have thickened to a syrupy sauce instead of a liquid or even better, a thick BBQ sauce-like consistency. Use as sauce to dip or top the breasts and even as a warm salad dressing which tastes amazing as well.

 

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