Balsamic Almond Chicken For 2 Recipes

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BALSAMIC CHICKEN



Balsamic Chicken image

A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.

Provided by SHERRYLYNN2

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

  • Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
  • Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g

BALSAMIC ALMOND CHICKEN



Balsamic Almond Chicken image

Brown sugar and balsamic vinegar lend a sweet and subtly tangy flavor to this tender almond-crusted chicken dish. Lisa Ruehlow - Blaine, MN

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup ground almonds
1/4 cup all-purpose flour
2 eggs
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
1 teaspoon cornstarch
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar

Steps:

  • In a shallow bowl, combine almonds and flour. In another shallow bowl, whisk eggs. Flatten chicken to 1/4-in. thickness. Dip chicken in eggs; then coat with almond mixture. In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until juices run clear., Meanwhile, in a small saucepan, combine the cornstarch, broth, vinegar and brown sugar until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with chicken.

Nutrition Facts : Calories 339 calories, Fat 18g fat (2g saturated fat), Cholesterol 169mg cholesterol, Sodium 216mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

ALMOND CRUSTED CHICKEN WITH A STRAWBERRY BALSAMIC SAUCE



Almond Crusted Chicken With a Strawberry Balsamic Sauce image

Almonds are loaded with good fats that keep you full longer and are bursting with vitamin E, an antioxidant that bolsters the immune system. The combination of the tender and crunchy almond crust combined with a savory strawberry sauce is definitely a winner! A subtle hint of balsamic vinegar adds a nice extra layer of flavor.

Provided by Cheese Please

Categories     High Protein

Time 40m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/2 cup almonds
1 egg white
1 cup fresh strawberries, rinsed and stems removed
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 tablespoon cornstarch
1/8 cup chicken broth (potentially more if sauce requires)
1 tablespoon fresh rosemary, finely chopped (2 sprigs of fresh rosemary)

Steps:

  • Preheat the over to 350. In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency. Set aside.
  • Lightly pound chicken breast into 1/2" - 1" pieces. The easiest way to do this is to cover the chicken breast with saran wrap using the smooth side of a kitchen mallet.
  • Dip chicken into a bowl containing the egg white, followed by dipping the chicken into the almond mixture. Coat each chicken breast with almond crumbs on each side. Place is a glass baking dish. Bake chicken for 30-35 minutes.
  • For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor. Place strawberry mixture in a stove top pan and add chicken broth, cornstarch and rosemary. Bring to a low boil and then reduce heat. Simmer for 5 minutes.
  • Top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary. Bon Appetit!

Nutrition Facts : Calories 278.1, Fat 12.2, SaturatedFat 1.4, Cholesterol 75.5, Sodium 234, Carbohydrate 12.2, Fiber 2.7, Sugar 6.4, Protein 30

CHERRY BALSAMIC CHICKEN WITH ALMOND COUSCOUS & ROASTED CARROTS



Cherry Balsamic Chicken with Almond Couscous & Roasted Carrots image

We like to think of chicken as the ultimate blank canvas that can be painted with allllll the flavors. Tonight's palette: A saucy coating that includes glossy cherry jam and balsamic pan sauce-because why choose one of these ingredients when you can have both? Also on the mood board: a side of almond-studded couscous and roasted carrots. Paint it all together and you have yourself a dinner to Remem-brandt. (See what we did there?)

Provided by HelloFresh

Categories     main course

Time 35m

Number Of Ingredients 13

9 ounce Carrots
2 unit Scallions
1 clove Garlic
½ ounce Sliced Almonds
2.5 ounce Israeli Couscous
12 ounce Chicken Breasts
5 teaspoon Balsamic Vinegar
1 unit Chicken Stock Concentrate
1 unit Cherry Jam
2 tablespoon Butter
1 tablespoon Cooking Oil
Kosher Salt
Pepper

Steps:

  • • Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
  • • Melt 1 TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring, until lightly browned, 1-2 minutes. • Add garlic, couscous, and a pinch of salt; cook, stirring, 30 seconds. • Stir in ¾ cup water (1½ cups for 4 servings) and cover. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess water from pot if necessary. • Keep covered off heat until ready to serve.
  • • While couscous cooks, toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.
  • • Meanwhile, pat chicken* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Turn off heat; transfer to a cutting board to rest.
  • • Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute. • Pour in vinegar, stock concentrate, jam, and ¼ cup water (1⁄3 cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 3-4 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
  • • Fluff couscous with a fork; season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice chicken crosswise. • Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

Nutrition Facts : Calories 680 kcal, Fat 28 g, SaturatedFat 10 g, Carbohydrate 63 g, Sugar 19 g, Protein 45 g, Fiber 6 g, Cholesterol 150 mg, Sodium 410 mg

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