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 raspberry...it 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.