balsamic chicken: surprisingly not boring.

If it’s Monday that means you’re back on the Eating Right Wagon, right? Bueller? If you made the macaroni I made Saturday night — recipe to come, don’t worry — then you’re back to low-cal, boring chicken this week, I can promise you that.

You might start with this recipe for Balsamic Chicken. Though the recipe says just to marinate it an hour, I marinated mine over night. I’ve never understood the whole “marinate an hour” thing, unless there’s citrus involved. Is there really time for the flavor to sink into the piece of meat? Surely overnight is a better idea?

You are also supposed to boil down the marinade to make a glaze, which I also do not get into. I found that just adding the marinade on top of the chicken when I added it to the pan was enough. It was glaze-y, and delicious. Don’t add another pot to your after-dinner-dishwashing.

Balsamic Chicken
adapted from Cooking Light January 2012 issue

1/3 cup balsamic vinegar
1/4 cup lower-sodium soy sauce
1/4 cup minced shallots
3 tablespoons brown sugar
1 tablespoon minced garlic
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil

Combine balsamic, soy, shallots, brown sugar, garlic and oil in a large resealable bag, and add chicken. Marinate overnight.

Preheat oven to 400.

Remove chicken from bag, season with salt and pepper. Heat oil in a large, oven proof skillet and add chicken. Saute 4 minutes, turn over and saute another minute or two. Add skillet to oven to finish cooking, about 6 minutes.


Leftovers are great over salad the next day for lunch. Just sayin’.

Wait til I post about that macaroni, y’all. Delicious!


2 thoughts on “balsamic chicken: surprisingly not boring.

  1. Pingback: Grilled Chicken Tzatziki Pitas | The Dough Will Rise Again

  2. Pingback: Balsamic Chicken « Mancktastic!

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