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 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
thyme
salt
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.
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8 comments:

  1. The Cookbook Junkie8:50 AM

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

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  2. Freya1:01 PM

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

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  3. Unknown2:34 PM

    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 idea...now if only you could taste them. I'll have to work on that next time. Maybe I should decrease the balsamic vinegar as well.

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  4. Anonymous12:00 PM

    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!

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  5. Cookie Madness8:25 PM

    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.

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  6. karen10:07 PM

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

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  7. Unknown10:16 PM

    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.

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  8. gail@more than a song3:57 PM

    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.

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