Balsamic Chicken Breast With Cilantro Recipes

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

Steps:

• Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
• Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

GRILLED BALSAMIC CHICKEN BREAST

Steps:

• Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
• Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
• Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
• Remove chicken from marinade and discard used marinade.
• Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

BALSAMIC CHICKEN

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.

GRILLED CHICKEN BREASTS WITH BALSAMIC SAUCE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.
• Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.
• Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.
• Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.

BALSAMIC CHICKEN BREAST WITH CILANTRO

Steps:

• Preheat oven to 425 degrees.
• Place the chicken breasts into a baking pan.
• Pour the olive oil over chicken.
• Add the garlic cloves, chopped, to the pan over chicken.
• Grind the black pepper over chicken to suit your taste.
• Layer the fresh mushrooms over the chicken in the pan.
• Cut or chop the fresh cilantro into small pieces over the chicken.
• Include the stems and leaves.
• Pour the Balsamic vinegar over chicken to cover the breasts.
• Cover the baking dish an place on center rack of oven for 40 minutes.
• I have also made this recipe using frozen chicken breasts from the freezer when in a hurry for a dish.
• If chicken is frozen cook for a total of 1 hour 20 minutes and check to insure chiken is done by cutting into one of the breasts.

BALSAMIC CHICKEN BREASTS

Steps:

• Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.

GRILLED FRUITY BALSAMIC CHICKEN WITH CILANTRO SALAD.

Steps:

• In a small saucepan over medium high heat, bring the vinegar to a boil and cook until it is reduced by half, 20-25 minutes.
• Stir in the molasses and black pepper.
• Remove from heat.
• Brush the balsamic glaze into the chicken and place on the heated grill to start cooking.
• When the chicken is nearly done place the peaches on the grill, cut side down and grill until they are nicely brown (about 2 minutes).
• Turn them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes.
• Remove the peaches and chicken from the grill and give them another coat of glaze.
• ---SALADDRESSING---.
• Combine the cilantro and olive oil in a blender or processor and puree.
• Whisk in the vinegar,onion, salt and pepper.
• Toss the dressing through the prepared lettuce and cucumber.
• ---TOSERVE---.
• To serve this dish, place the salad onto two plates.
• Lay a sliced chicken breast on top of the salad and place two peach halves beside the chicken.
• Scatter the shaved parmesan over the top and garnish with a sprig of cilantro.