BALSAMIC CHICKEN
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
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 CHICKEN SALAD
My family enjoys these flavors in the Balsamic Chicken and Fresh Mozzarella recipe from this site. I turned it into a salad with great results.
Provided by sugarmagnolia_fl
Categories Salad Green Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
- Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
- Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
- To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 17.8 g, Cholesterol 80.6 mg, Fat 22.8 g, Fiber 3.8 g, Protein 32.8 g, SaturatedFat 3.7 g, Sodium 1335.3 mg, Sugar 2.4 g
BALSAMIC CAESAR SALAD
Make and share this Balsamic Caesar Salad recipe from Food.com.
Provided by KathyP53
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Whisk together half of the oil (1/4 cup), 2 of the garlic cloves, and salt together in large bowl. Add bread and toss to coat with oil mixture. Transfer to foiled-lined baking sheet. Bake until browned, about 12 minutes, stiring once. Cool completely.
- Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining oil, and remaining garlic in blender or food processor. Puree until smooth. Season with salt and peper.
- Toss lettuce and croutons with dressing to coat. Serve immediately.
Nutrition Facts : Calories 265.8, Fat 23.7, SaturatedFat 4, Cholesterol 8.6, Sodium 403.3, Carbohydrate 10.9, Fiber 4.5, Sugar 3.5, Protein 5.4
BALSAMIC VINEGAR CHICKEN SALAD
Provided by Food Network Kitchen
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oil in large non-stick skillet and cook onion until tender. Stir in garlic and chicken. Cook chicken until golden brown. Stir in the balsamic vinegar and let simmer for 1 minutes. Stir in honey and Dijon and toss to coat. Add pine nuts and season with salt and pepper. Top mixed greens with chicken mixture and fresh grated Parmesan.
CAESAR SALAD WITH BALSAMIC DRESSING AND PARMESAN CROUTONS
This Caesar Salad recipe is jazzed up with a balsamic dressing, Parmesan croutons and olives.
Provided by RecipeGirl.com (via Las Vegas: Glitter to Gourmet)
Categories Salad
Time 35m
Number Of Ingredients 17
Steps:
- Combine vinegar, olive oil, dijon mustard, worcestershire sauce, basil and garlic in a jar with a tight fitting lid. Shake until mixed well.
- Preheat oven to 400°F.
- Place the bread cubes in a bowl, add 2 tablespoons of the Balsamic dressing and Parmesan cheese; toss to coat.
- Spread the bread cubes in a single layer on a shallow baking pan. Bake for 8 to 10 minutes or until lightly browned. Stir occasionally while baking.
- In a large bowl, combine all the lettuce, onion, olives and eggs. Add about ½ cup of the balsamic dressing (or to taste), salt and pepper and toss to coat. Add the Parmesan cheese and croutons and toss gently.
Nutrition Facts : ServingSize 1 serving, Calories 419 kcal, Carbohydrate 27 g, Protein 11 g, Fat 30 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 103 mg, Sodium 945 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 22 g
BALSAMIC CHICKEN CAESAR SALAD
I love this recipe because it's delicious, cheap, and easy to make. It's also healthy and not a bad option for dieters. The bold and aromatic balsamic vinegar is a nice addition to this classic dish. I'm not a "plain" kinda girl, so plan on seeing some unique recipes coming from this home cook. I love food, and since we eat 3...
Provided by cyndi episcopo
Categories Lettuce Salads
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Put the vinegar and spices into 1 container. Cut the chicken into 2 inch cubes. Place the chicken in the container and mix. Marinate for one hour.
- 2. Add olive oil to the grill pan and turn heat to medium low. After it heats up a little, carefully add the chicken piece by piece and cook for roughly 5-6 minutes on each side until it turns golden and crispy with some "grill marks". You will need to rotate the pieces in the middle to the outside, and the outside to the center to cook them all evenly as they will cook faster in the center. You can check if the chicken is ready by cutting it in half, and making sure its white all the way through.
- 3. Add the cooked chicken to the 2nd container with half a cup of caesar dressing. Cut up the chicken in the container, cover and shake. Let it sit while you assemble your salads. After salads are all put together, top them with the chicken. Serve with a cup of the reserved caesar dressing.
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BALSAMIC BAKED CHICKEN CAESAR SALAD - THE ROASTED ROOT
From theroastedroot.net
Cuisine AmericanTotal Time 50 minsCategory Main CourseCalories 388 per serving
- Add all ingredients for the balsamic chicken marinade (avocado oil, balsamic vinegar, garlic, oregano, and sea salt) to a small blender and blend until smooth.
- Place the chicken in a tupperware container and pour the marinade over it. Move the chicken around in the marinade so that it’s well coated. Seal it up and refrigerate at least 1 hour (up to 10).
- When you’re ready to prepare the salads, preheat the oven to 350 degrees F. Lightly spray or oil a casserole dish with cooking oil (I use avocado oil) and place the marinated chicken breasts in the dish.
- Bake on the center rack of the oven for 30 minutes, or until the chicken reaches an internal temperature of 160 degrees F. Remove the chicken from the oven and allow it to sit 10 minutes. This process enables the juices to distribute throughout the meat, helping it become nice and tender.
BALSAMIC CHICKEN CAESAR SALAD - LOVE & GOOD STUFF
From loveandgoodstuff.com
4.4/5 (7)Category Main CourseCuisine ItalianCalories 521 per serving
- Slice the chicken breasts in half right down the length of it to make 4 thinner chicken breast peices then season both sides with sea salt and fresh ground pepper.
- Heat a large skillet to medium high heat, then sear the chicken pieces on both sides for a couple of minutes until they have lightly browned on both sides.
- Pour the balsamic vinegar into the skillet and let it come to a boil, then reduce the heat to medium low.
- Let the chicken simmer in the vinegar to finish cooking. As the balsamic vinegar simmers, it will get thick and saucy and sweet. Occasionally turn the chicken over to coat and glaze it iwth the balsamic reduction.
CAESAR BALSAMIC GRILLED CHICKEN SALAD - PARADE.COM
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Place of origin MexicoServing temperature Chilled or room temperatureRegion or state Tijuana, Baja CaliforniaVariations Multiple
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CHICKEN CAESAR SALAD - RELUCTANT ENTERTAINER
From reluctantentertainer.com
Reviews 3Total Time 15 minsEstimated Reading Time 3 mins
- Remove rotisserie chicken from bones; then shred with 2 forks, or chop, until you have 3 cups of meat. If you have leftover chicken, reserve for another use.
- For the dressing, mix the oil, lemon juice, white vinegar, anchovies (optional), garlic, dijon mustard, worcestershire sauce, egg yolks, and canned Parmesan cheese in the blender or food processor. Salt and pepper to taste. Chill dressing before using.
- Before serving, pour the dressing over the salad. Drizzle balsamic vinegar over salad, squeeze 1/2 lemon, then gently toss to combine.
BALSAMIC CAESAR SALAD RECIPE - CHRISTINE DIMMICK | FOOD & WINE
From foodandwine.com
Servings 8
- In a mini food processor, combine the anchovies with the vinegar, mayonnaise, Worcestershire sauce, garlic and pepper; process until finely chopped. With the machine on, add the olive oil in a steady stream. Add the cheese and pulse just until combined.
- In a bowl, toss the lettuce, onion and croutons with half of the dressing. Add the remaining dressing, toss well and serve.
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- In a large ziplock bag, mix together all the balsamic chicken marinade ingredients. Add in chicken, seal the bag and shake until chicken is evenly coated. Let marinate for at least 10 – 15 minutes.
- Cook pasta according to package until it is al dente. Strain pasta, run under cold water, and set in the refrigerator to cool while you cook the chicken.
- In a large saute pan, heat 1 Tablespoon of olive oil to medium-high heat. Add chicken to the pan and cook for 3 – 5 minutes on each side. Then, carefully transfer the pan to the oven and continue to cook for 8 – 12 minutes, until the chicken is cooked through and no longer pink. Let chicken rest for 5 minutes before cutting.
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