Sweet Balsamic Chicken

I absolutely love balsamic vinegar and I love how the sugars in the vinegar thicken when it is cooked. I add honey to this to take a bit of the bite out of the vinegar also. You can increase or decrease the honey depending on how sweet you want the dish. This is a wonderfully light dish and rather good for you to boot.

Sweet Balsamic Chicken

1 lb boneless skinless chicken (i like thighs because they are a good size for serving)
1/2 cup honey
1/4 cup balsamic vinegar
1 cup bread crumbs
2 T. Italian seasonings
1/4 cup grated parmesan cheese
Olive oil or cooking spray
salt and pepper to taste

Preheat oven to 350 degrees.

In a bowl combine honey and vinegar together and set aside.

In a seperate bowl, combime the bread crumbs, italian seasoings, and parmesan cheese.

Rinse and dry the chicken. Salt and pepper the chicken on both sides. Dip the chicken pieces into the honey mixture and then dredge in the bread crumbs. Place on a baking sheet lined with aluminum foil.

Once all of the chicken is coated you can either drizzle the tops with a bit of olive oil or spray with cooking spray - this will create a cruncy coating.

Bake for approximately 30 minutes, depending on the cuts of the chicken you use, or until the juices run clear.

Comments

Post a Comment

Popular posts from this blog

Cajun Sauce

One of my favorite restaurants is Heidi’s Brooklyn Deli. On many of their sandwiches they use what they call a “Cajun Sauce.” This sauce is sort of like a mix between mayonnaise and hot sauce. One of the employee’s was nice enough to give me the recipe and I have scaled it down to a more normal sized recipe for home use. 1 cup Mayonnaise 1 oz. Honey ¾ oz. Cayenne Pepper Mix together and chill to blend flavors.
Read more

Brownies on Steroids

Image
I decided on my 5th week of the 12 Weeks of Christmas Cookies to make a bar cookie.  I made these a few weeks back and took them to a party and they got rave reviews... my friends like to tease me when I make them desserts asking if I could figure out how to pack more calories into each serving than I already do!  Well these certainly live up to the calorie overload they have learned to expect! In all honesty I did find them to be tasty and a lot like a traditional 7 Layer Bar except with a brownie base instead of the traditional grahm crackers.  I made the recipe as written but I figured in a time pinch you could easily use a box brownie mix made per the instructions on the box and topped with all the yummy toppings.  I have a mixed feeling about them because I personally found there to be too many toppings so I would have probably scaled them back (but take that for what its worth because I am not really into desserts I just like making them) but my friends loved them as is! Br
Read more

Butter Pecan Cookies

Image
Butter Pecan ice cream is my favorite ice cream flavor but being lactose intolerant I don't indulge myself nearly as much as I would like so thse cookies always hit the spot!  Anyone who reads my blog regularly knows I love simple recipes and this one is one of the easiest you will ever make! Butter Pecan Cookies 3/4 cup pecans 1/2 cup (1 stick) unsalted butter, room temperature 1/3 cup sugar, plus more for coating 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup all-purpose flour Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (
Read more