|Grilled Chicken with Balsamic Glaze|
Friday, January 21, 2011
Cooking with Laura - Grilled Chicken with Balsamic Glaze, Roasted Sweet Potatoes, Brussel Sprouts
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.