Wednesday, May 16, 2007

A Balsamic Weekend

This weekend I introduced Mama to panzanella. The recipe I have made uses balsamic vinegar. When I asked Mama what she wanted for Mother's Day lunch, she said I had to decide. So, I picked out several recipes and gave her the option. She chose raspberry balsamic chicken. This is a fairly easy and quick (if you follow my tip below!) recipe. I enjoyed it and would probably make it for myself, though I think I would add more was a hidden flavor which, as mama put it, was disappointing.

Raspberry Balsamic Chicken
4 boneless, skinless chicken breasts*
1/2 cup red onion, chopped
1/3 cup seedless raspberry preserves
3 T balsamic vinegar

Cut any excess fat from the chicken and pound to a uniform thickenss (this is my hint!!!, they cook much faster and easier this way). Sprinkle with small amount of salt and thyme. In a heated skillet, saute onions (in cooking spray or olive oil) until translucent. Add chicken and cook on each side for 6 minutes or until juices are clear and the inside isn't RAW! Remove chicken and put on serving plate. Put preserves and vinegar** in skillet and heat until preserves melt. Pour over chicken and enjoy. Serve with veggies and fruit. Leftovers are great on a salad.

*Our breasts were big, so I cut them in half...I mean, they were REALLY HUGE!
**I feel like I've forgotten something but I don't have the recipe here...this is from my head. I'll check and add it if I left something out.


The Cookbook Junkie said...

That's similar to the Carmelized Onion Chicken recipe that I've made. It uses 1/2 cup of preserves.

Freya and Paul said...

Genius, I love the idea of raspberry preserves! Looks great!

Claire said...

It appears people don't get as excited about "real food" as they do baking! ;-)

Paula - I love caramelized onions, especially if they're red. However, these onions got a bit too crisp this time...I'll have to work on that!

Freya and Paul - It is a great if only you could taste them. I'll have to work on that next time. Maybe I should decrease the balsamic vinegar as well.

Alisha said...

Hey, I get excited about "real food" :-)

I just love the taste of raspberries with chicken -- I think if I were to make it I would add some jalapeno to it too. Yum!

Anna said...

That's a go-to recipe here at our house. When I first made it, Todd was very skeptical. He loved it, and I've been making it for years.

MidwestMaven said...

Sounds delicious - I'll have to give it a try!

Claire said...

Alisha - Jalapeno would be a nice addition. Yum!

Anna - I've been skeptical of balsamic vinegar for a while, as I tried this once before and did NOT like it. Now...YUM!

Midwest Maven - Oh, I hope you like it! Thanks for dropping by.

gail said...

Looks good! I'll have to check and see if my store has raspberry preserves here...I would especially like them if they're seedless.