CHICKEN TENDERS WITH BALSAMIC VINEGAR GLAZE - CLEAN EATING
I copied this from my daughters clean eating magazine. I'm sure this is going to need salt...so feel free to add some unless you are really watching your sodium and/or really eating clean. :)
Provided by teresas
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat pan over med-high heat, spray with cooking spray.
- Add chicken tenders and season with pepper.
- Cook turning pieces half way through about 7 minutes.
- Remove and set aside.
- Reduce the heat to low-med add garlic and saute.
- Then add vinegar, honey and chicken broth.
- Simmer scraping the bottom of the pan for 1 minute.
- Return chicken to pan.
- Mix all ingredients together and heat through.
- Garnish and serve.
Nutrition Facts : Calories 127, Fat 2.3, SaturatedFat 0.5, Cholesterol 54.4, Sodium 148.4, Carbohydrate 6.7, Sugar 6.2, Protein 18.5
BALSAMIC CHICKEN WITH FIGS AND RED ONION
This Balsamic Chicken and Figs is a wonderful one pan dish to serve in late summer when fresh figs are in season. The combination of sweet and juicy figs with the crispy skinned chicken and tangy balsamic sauce is so delicious.
Provided by Every Last Bite
Categories Dairy Free Gluten Free Grain Free Paleo Specific Carbohydrate Diet Legal
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In a large cast iron skillet (or oven proof pan) heat the olive oil. Season the chicken thighs on both sides with salt and pepper and then cook for 4 minutes per side in the oil until golden in colour. Once cooked, transfer to a plate
- In a bowl whisk together the mustard, honey and balsamic vinegar.
- Add the diced shallots and garlic to the pan and cook for 4 minutes until the shallots begin to soften. Add in the sliced red onions and thyme and let cook for 3 minutes before pouring in the balsamic/mustard mixture and chicken stock.
- Let everything simmer for 4 minutes before adding in the chopped kale. Return the chicken thighs to the skillet and arrange the fig pieces around the pan. Spoon some of the sauce over the chicken and then bake in the oven for 35 minutes until the chicken is cooked through. Sprinkle with more thyme before serving.
Nutrition Facts : Calories 360 kcal, Carbohydrate 32 g, Protein 34 g, Fat 11 g, Sodium 554 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving
BALSAMIC FIG SAUCE
This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
- Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.
CHICKEN WITH BALSAMIC FIG SAUCE
This is a Cooking Light recipe with slight changes. I love figs for a snack, and was thrilled to find this fabulous chicken recipe using figs. It is also quick compared to cooking chicken in the oven. I'll definitely make this one again. Fancy enough for a dinner party, easy enough for everyday.
Provided by karen
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle both sides of chicken evenly with 1 1/2 tsps thyme, 1/4 tsp salt and pepper.
- Heat oil in a large non-stick skillet over medium-high heat.
- Add chicken and cook for 6 minutes on each side or until no longer pink. Remove from pan and keep warm by covering plate with towel or placing in warm oven.
- Reduce heat to medium and add butter to skillet.
- Add onions and saute for 3 minutes.
- Add broth, vinegar, soy sauce and figs.
- Simmer until sauce is reduced to 1 cup (about 3 minutes).
- Add 1 tablespoon thyme and 1/4 tsp salt.
- Cut chicken breasts on the diagonal into slices. Serve sauce over chicken.
Nutrition Facts : Calories 224.2, Fat 5, SaturatedFat 2.3, Cholesterol 76.1, Sodium 653.7, Carbohydrate 15.4, Fiber 2.4, Sugar 10.3, Protein 29.1
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