Balsamic Chicken With Bulgur Asparagus Artichokes Recipes

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BALSAMIC CHICKEN AND ARTICHOKES



Balsamic Chicken and Artichokes image

Categories     main dish     balsamic     vinegar     chicken     artichokes

Time 30m

Yield 4

Number Of Ingredients 10

2 large skinless, boneless chicken-breast halves
1/4 tsp. pepper
all-purpose flour
salt
1/2 package 97% fat-free ham steaks
1 package frozen artichoke hearts
1 tbsp. Olive or salad oil
2 tbsp. balsamic vinegar
1 package frozen peas
Parsley sprigs for garnish

Steps:

  • Cut chicken into 2-inch chunks. On waxed paper, mix pepper, 2 tablespoons flour, and 1/2 teaspoon salt; use to coat chicken chunks. Cut ham into 2" by 1/4" strips.
  • Prepare frozen artichoke hearts as label directs; drain.
  • In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken until golden brown and it just loses its pink color throughout.
  • In cup, mix balsamic vinegar, 1 teaspoon flour, 1/2 teaspoon salt, and 1/2 cup water. Stir balsamic-vinegar mixture, ham, artichoke hearts, and frozen peas into skillet; heat to boiling. Spoon mixture onto platter; garnish with parsley sprigs.

Nutrition Facts : Calories 290 calories

CHICKEN WITH ARTICHOKES AND LEMON



Chicken With Artichokes and Lemon image

If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.

Provided by Joan Nathan

Categories     dinner, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 large lemons
8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
6 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 tablespoon chopped fresh parsley, plus more to garnish
1/2 teaspoon saffron
1/2 teaspoon ground cinnamon
1 1/2 cups chicken broth, plus more if needed

Steps:

  • If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
  • Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
  • Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  • Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  • Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  • Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

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

CHICKEN BREASTS WITH ASPARAGUS AND ARTICHOKES



Chicken Breasts With Asparagus and Artichokes image

A nice "stuffed" chicken breast recipe. Because the chicken breasts are flattened, they take less time to cook. Recipe is from Maria Urbinati.

Provided by breezermom

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

6 boneless skinless chicken breasts
12 small fresh asparagus spears or 6 large asparagus spears
6 slices mozzarella cheese, cut in half and divided or 1 1/2 ounces sliced mozzarella cheese
6 large fresh mushrooms, sliced
1 (14 ounce) can artichoke hearts, drained and chopped
1 tablespoon pimiento, diced, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs, finely ground and dry
3 tablespoons butter
3 tablespoons vegetable oil

Steps:

  • Place chicken breasts between 2 sheets of wax paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Set aside.
  • Snap off the tough ends of the asparagus. Remove scales from the stalks with a knife or vegetable peeler.
  • Arrange 1 large or 2 small asparagus spears, one cheese slice, and one sliced mushroom on half of each chicken breast. Top each chicken breast evenly with the chopped artichoke hearts and pimento. Sprinkle evenly with salt and pepper.
  • Fold the remaining half of each chicken breast over the vegetable mixture; secure with wooden toothpicks. Dredge the chicken in flour; dip in the beaten egg, and coat with the breadcrumbs.
  • Combine the butter and oil in a large skillet; cook over medium heat until the butter melts. Add the chicken, and cook 7 to 10 minutes on each side or until browned. Remove the chicken from the skillet; drain on paper towels.
  • Place the chicken on a baking sheet. Top each with 1 remaining cheese slice. Bake at 350 degrees for 15 minutes or until the cheese melts and the chicken is done.

Nutrition Facts : Calories 550.4, Fat 25.2, SaturatedFat 9.8, Cholesterol 175.6, Sodium 763.8, Carbohydrate 39.7, Fiber 8, Sugar 3.1, Protein 41.5

BALSAMIC PEAR, CHICKEN, AND ASPARAGUS



Balsamic Pear, Chicken, and Asparagus image

An unusual blend of seasonings flavor this slow cooker meal that takes advantage of the abundance of asparagus available in the spring. In other seasons fresh green beans would be an option to replace the asparagus.

Provided by Sarah-May

Categories     Chicken Breasts

Time 4h20m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into strips
1 onion, sliced thin
salt and ground black pepper to taste
2 ripe Bartlett pears, cored and sliced
1 pound fresh asparagus, trimmed
4 cloves garlic, minced
2 tablespoons balsamic vinegar
3 tablespoons apple juice
1 teaspoon dried rosemary
1 tablespoon grated fresh ginger
2 tablespoons dark brown sugar

Steps:

  • Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
  • Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
  • Cook on Low for 4 to 6 hours.

Nutrition Facts : Calories 308.7 calories, Carbohydrate 33.5 g, Cholesterol 69.2 mg, Fat 7.4 g, Fiber 6.1 g, Protein 29.1 g, SaturatedFat 1.5 g, Sodium 70.4 mg, Sugar 21.6 g

BALSAMIC PEAR, CHICKEN, AND ASPARAGUS



Balsamic Pear, Chicken, and Asparagus image

An unusual blend of seasonings flavor this slow cooker meal that takes advantage of the abundance of asparagus available in the spring. In other seasons fresh green beans would be an option to replace the asparagus.

Provided by Sarah-May

Categories     Chicken Breasts

Time 4h20m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into strips
1 onion, sliced thin
salt and ground black pepper to taste
2 ripe Bartlett pears, cored and sliced
1 pound fresh asparagus, trimmed
4 cloves garlic, minced
2 tablespoons balsamic vinegar
3 tablespoons apple juice
1 teaspoon dried rosemary
1 tablespoon grated fresh ginger
2 tablespoons dark brown sugar

Steps:

  • Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
  • Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
  • Cook on Low for 4 to 6 hours.

Nutrition Facts : Calories 308.7 calories, Carbohydrate 33.5 g, Cholesterol 69.2 mg, Fat 7.4 g, Fiber 6.1 g, Protein 29.1 g, SaturatedFat 1.5 g, Sodium 70.4 mg, Sugar 21.6 g

BALSAMIC CHICKEN WITH BULGUR, ASPARAGUS & ARTICHOKES



BALSAMIC CHICKEN WITH BULGUR, ASPARAGUS & ARTICHOKES image

Categories     Chicken     Lemon

Number Of Ingredients 6

Grill balsamic chicken
jar of marinated artichoke hearts
8 oz bulgur
bunch of asparagus
lemon zest and lemon juice
coconut milk

Steps:

  • Cortar pollo en pedacitos Cocinar asparagus en agua con sal, después cortarlos en pedacitos. Cocinar bulgur igual que si fuera arroz. En un sarten colocar pollo hasta calentar, agregar asparagus cortados, artichokes sin el jugo y mesclar. Después agregar lemon zest y lemon juice. Mesclar. Después agregar leche de coco y mesclar y por ultimo agregar el bulgur y combinar todos los ingredientes. Apagar el fuego y listo!

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