Grilled Balsamic Chicken Over Greens Recipes
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
GRILLED BALSAMIC CHICKEN OVER GREENS
Perfectly grilled chicken served on a bed of mixed greens with olives and shredded Parmesan make a great bistro-style dish for four.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Pour 1/2 cup dressing over chicken in shallow glass dish. Refrigerate 15 min. to marinate, turning after 7 min. Remove chicken from marinade; discard marinade.
- Grill chicken 5 to 7 min on each side or until done (165ºF). Cut into strips.
- Toss greens, peppers and olives in large bowl. Top with chicken. Drizzle with remaining dressing; sprinkle with cheese.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 770 mg, Carbohydrate 10 g, Fiber 3 g, Sugar 5 g, Protein 30 g
GRILLED BALSAMIC CHICKEN BREAST
A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 548.3 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 29.9 g, Fiber 0.6 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1425.2 mg, Sugar 43.7 g
GRILLED BALSAMIC CHICKEN
I love the unique flavor of Balsamic Vinegar. This is one of my favorite ways to grill chicken. I would suggest doubling the marinade if you want more to use as a dipping sauce. This marinade is also excellant on Pork Chops! NOTE: Plan Ahead! Marinate 4-6 hours or overnight. Not included in cook time.
Provided by kittycatmom
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.
- Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
- Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes. Done when juices run clear.
Nutrition Facts : Calories 193.9, Fat 3.7, SaturatedFat 0.7, Cholesterol 75.5, Sodium 312.3, Carbohydrate 11.3, Fiber 0.7, Sugar 8.6, Protein 26.3
GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING
Categories Chicken Leafy Green Olive Poultry Fall Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
- Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
- Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.
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- Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade: Stir together 1/2 cup of the vinaigrette, the garlic, and crushed red pepper. Pour marinade over the chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
- Drain chicken, reserving marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the reserved marinade halfway through grilling time. Discard any remaining marinade.
- Arrange greens on four dinner plates. Cut grilled chicken into strips. Arrange chicken on top of greens. Serve with remaining 1/4 cup vinaigrette. Makes 4 servings.
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- Combine the balsamic vinegar, olive oil, garlic, dijon mustard, sweetener, salt and pepper and whisk well.
- Place the chicken on the grill and cook 4-8 minutes on each side (depending on the cut, see specific cooking times below) until it reaches an internal temperature of 165 degrees.
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- Mix the marinade ingredients together and pour half of the marinade over the chicken breasts. Set the remainder aside. Allow the chicken to marinate for at least 1 hour in the refrigerator.
- While the chicken is marinating, make the salsa: place the chopped strawberries, onions and basil into a bowl and mix them together. Stir in the remainder of the balsamic dressing and mix it in. Set the salsa aside or place it in the refrigerator.
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- Season the chicken with 1/2 teaspoon of salt, some black pepper, and garlic powder. Transfer to a container and drizzle 3 tablespoons of extra virgin olive oil and 3 tablespoons of balsamic vinegar over the chicken, turning them over a few times to coat both sides. Cover and chill the chicken for at least 30 minutes or more.
- Remove the container with chicken from your refrigerator, let it rest on your counter for at least 15 to 20 minutes before you start to grill them.
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- Now you are ready to grill the chicken. In a large non-stick skillet, heat on high heat. Add the chicken to the skillet, and including all the marinade. Grill the chicken for a few minutes, about 3 minutes.
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