BALSAMIC CHICKEN WITH SWEET FLAVOR

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Make and share this Balsamic Chicken with sweet flavor recipe from Food.com.

Provided by Peter Wendt

Categories     Weeknight

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 pieces turkey breast or 5 pieces turkey thighs, deboned,washed and dried with towel
3 cloves garlic
1/4 medium yellow onion, chopped to large cubes about 2/3-1 cup cubed
1 medium tomatoes, cubed or 1 cup sun-dried tomatoes (fresh)
2 tablespoons balsamic vinegar
1/2 cup tamari or 1/2 cup soy sauce
1/2-1 cup white wine (if you use soy-sauce 1/2cup, if you use salt 1cup.) or 1/2-1 cup Chardonnay wine (if you use soy-sauce 1/2cup, if you use salt 1cup.)
1/2 cup maple syrup (yes thats right maple syrup)
3 tablespoons olive oil (or other oil of choice) or 3 tablespoons peanut oil (or other oil of choice)
1 tablespoon sesame oil (its a strong flavor) (optional)

Steps:

  • Place above ingredients except meat, oil, wine, tomato, and maple syrup in a food processor or blender.
  • Start blender with cover, on low speed wait five-ten seconds or so, slowly add a portion of the wine.
  • You want the onion and garlic to chop but not to puree.
  • adding too much liquid at once will just stir it around.
  • Stop blender, add ½ of the total amount of tomatoes, start blender on slow speed for ten seconds or so, shorter for processor.
  • Just to whack them around not to puree them.
  • If you have Wine left over from the measurement above its ok.
  • Pour the mixture from the blender into bowl.
  • Add maple syrup, oils, and part of the wine.
  • Stir.
  • I haven't a measurement for the wine as this is to taste.
  • You do not want the other ingredients floating in wine, just part of the combined.
  • Place medallions in an oven glass so that they can lay flat and have a little room round them for the marinate Pour over the meat, turn them over a few times so the liquid can coat all the chicken.
  • Another way to accomplish I like is to place 1/3-1/2 of the medallions in a 2 or 3 large ziplock adding the liquid carefully remove extra air, zip them shut.
  • Carefully over your sink, just in case there is a leak, rotate the bags this will help to coat them.
  • If time allows place the meat mixture either in the bags on a plate, or the oven glass covered in refrig, for 1 hour.
  • Otherwise precede to baking instructions below Tightly cover with aluminum foil place in preheated 375 oven, for about 45min.
  • This will varies based on the thickness of the meat.
  • Remove aluminum foil cover, turn medallions over add remaining tomatoes some on top of meat, and bake for a additional 15min 20min uncovered till chicken appears, still moist rather caramel in color.
  • To serve place one serving on plate cover with tomato and marinate from the baking dish.
  • Also meat can be cubed and placed on salads. Or with pasta noodles. Conserving the baked marinate for a dressing.
  • We never have leftovers of this very long no matter what you do with them at this point.
  • Enjoy.

Nutrition Facts : Calories 546.4, Fat 27, SaturatedFat 6.2, Cholesterol 116, Sodium 3612.8, Carbohydrate 31.1, Fiber 0.5, Sugar 26.4, Protein 38.4

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