Balsamic chicken recipe

Chicken could be made into varieties of dishes depending upon the occasion, mood, country and culture etc. The Balsamic Chicken is one such type of chicken dish. While making some of the variety of chicken dishes, some people add ingredients such as white wine to have a different taste of the chicken. The variety for which we are providing recipe is for making a chicken dish using Balsamic vinegar. Whatever method or process you want to use, it can be done, however, the taste and crispiness of chicken depends on the quality of chicken you get it from stores or from the vendors you are relying upon. This is altogether a separate process to choose the best chicken for your recipe. If you are a working person then a proper diet plan should fit to your lifestyle.

The Balsamic Vinegar is made out of grapes with unfermented pressings, aged in Oak wood barrels and then transferred to chestnut barrels. This Vinegar is aromatic is sweet with a tart taste. The distinctive flavor works well as marinades the chicken giving a hue red and pungent tang.

In this, we also add tomato, honey, and Olive oil to make a syrupy glaze for coating the chicken. The preparation time for this dish is 5 minutes and it takes a cooking time of 12 minutes. The dish has 238 calorie, contains fat, protein, fiber, iron, cholesterol. Calcium and sodium.

Ingredients required

Ingredients mentioned below can be slightly altered to your taste and preferences. However, follow the procedure in order and do not compromise on the quantity of ingredients mentioned. If altered, you might not get the exact taste you desired.

  • 4 Skinless, Boneless chicken breast halves
  • 1 pint grape tomatoes
  • 1 tablespoon of honey
  • ½ teaspoon of freshly grounded pepper
  • 1½tablespoon of Olive Oil
  • Cooking spray
  • Balsamic Vinegar

    Preparation

    Oven to be preheated to 450 degrees F.

    First, combine the pint of grape tomatoes, grounded pepper and honey in a small bowl. Place the tomato mixture on a foil lined roll pan. Bake at 450 degrees for about 12 minutes or until the skins of the tomatoes burst and star wrinkling. Transfer the tomatoes to a bowl by scrapping juices into the bowl. Add 1/2 teaspoon of salt and stir well.

    Place the Chicken breast half between two sheets of heavy plastic wrap and pound it with a heavy skillet to become ¼ inches thick. The chicken should be sprinkled evenly with salt and pepper. Place a large non stick skillet and heat to medium, and coat with the cooking spray. Add chicken and cook for two to three minutes on each side. Place the chicken on individual plates, coat with 2 to 3 sprays of Balsamic vinegar, and apply the tomatoes evenly over the chicken.

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