Marinate chicken with salt, pepper, garlic salt, and balsamic vinegar salad dressing.
dium heat until shimmering. Add chicken breasts skin-side down;
br>Add the cherry preserves, balsamic vinegar, Italian seasonings, and the
Heat oil in a large frying pan, then brown chicken breasts for 2 minutes on each side. Remove from the pan and keep warm.
Add the balsamic vinegar, sugar and tomato puree to the pan; then simmer, stirring, until the sugar has dissolved.
Put the chicken breasts back into the pan, then simmer for about 15 minutes, turning the chicken occasionally.
Meanwhile cook the potatoes until tender, then mash with butter, yogurt and spring onion.
Serve the chicken in slices on a bed of mash, drizzled with the balsamic sauce.
teaspoon salt over chicken.
Add chicken to pan; cook 1
igh heat.
Season the chicken liberally with salt, pepper and
ed-high heat. Sprinkle the chicken with the salt and pepper
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
CHICKEN RECIPE: In a large bowl, combine
Prepare the chicken tenders in the oven as directed, on a foil lined baking sheet.
Meanwhile, melt the butter in a medium skillet and cook the onions until soft.
Blend in the syrup and the mustard.
Cook to a simmer for 1 minute and remove from heat.
Add the cooked chicken tenders to the skillet and stir to coat.
Spreak glazed chicken back onto the baking sheet and cook 5-8 minutes longer until the sauce is set.
killet with lid.
Add chicken breasts. Return broth to a
minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until
ooking, drizzle oil over the chicken (on a plate or in
Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium high heat. Add chicken; cook 5 minutes or until lightly browned. Turn chicken and cook 6 minutes or until chicken is done. Stir in vinegar, honey and basil; cook an additional 1 minute. Makes 4 servings. Since this recipe is tasty, quick, easy, low fat and uses few ingredients, I find I use it again and again.
aute pan.
Season the chicken with salt and freshly ground
In a large skillet, combine carrots, onion, butter, chicken broth, honey and vinegar. Bring to a boil then reduce heat and simmer, covered, for 6 mins. Remove lid and cook for 2 mins, until sauce reduces. Season. Serve garnished with chives.
oast 20 minutes.
Combine balsamic, oil, garlic, rosemary, oregano in
onstick cooking spray. Season the chicken breasts with salt and pepper
medium bowl, combine the chicken wings, scallions, ginger, sesame oil
Preheat oven to 350 degrees F.
Rub salmon with salt and pepper.
Place salmon in 2-quart shallow baking dish; drizzle with olive oil.
Bake for 15 minutes or until fish flakes easily with fork.
Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan.
Add chicken broth and heat to a boil.
Reduce heat to a simmer, stirring until the mixture thickens.
Arrange salmon on serving platter and serve with sauce.
Serve over hot white rice, if desired.