Cooking with Laura - Grilled Chicken with Balsamic Glaze, Roasted Sweet Potatoes, Brussel Sprouts





Grilled Chicken with Balsamic Glaze

Easy, delicious, healthy, inexpensive, easy cleanup - this dinner has it all!  As usual, trying to cook boneless chicken breast with a new twist.  I buy the thick boneless chicken breast and slice them into two thinner cutlets.  When you buy the chicken cutlets thin-sliced, they are usually a little too thin.  Run the chicken cutlets under cool water, cut off any visible fat and membranes, pat dry with paper towels, then coat with extra virgin olive oil (of course), salt and pepper.  Grill the cutlets on a grill pan that has been sprayed with olive oil, on medium heat about 5 minutes per side, until lightly browned and cooked through but not overdone.  In a small saucepan, add 1/2 cup of balsamic vinegar and two cloves of finely chopped garlic.  Boil down until the balsamic reduces in half.  Lower heat, add one tablespoon of butter and stir in.  Drizzle the glaze over the chicken.  Balsamic vinegar has a delicious sweet taste when boiled down.

For the sweet potatoes, wash and peel two sweet potatoes  Cut in half crosswise and then cut lengthwise into eighths.  Toss with extra virgin olive oil (of course), salt and pepper, and bake on cookie sheet at 400 degrees for 30 minutes or until nicely browned and fork goes in easily.  The softer, the better.

For the first time ever, I made frozen rather than fresh brussel sprouts.  They were easy and delicious.  Steam according to package directions.  Drain and add 1/2 teaspoon extra-virgin olive oil and a dash of salt.  If you don't own a grill pan, order this one now.  You will love it and use it over and over again.