10 Apr 2012, 9:05am
Of Food and Love recipes:
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  • Of Food And Love: Balsamic Chicken and Vegetables

    Easter is another one of those holidays where the waistline expands over the course of a couple days…friends, families, food, food, food!  (and candy!)

      This Easter was a little different.  We didn’t have anyone over for dinner and I had a hankerin’ for some sauteed veggies.  I told you all about my unorthodox checkout lane magazine purchase, and well, I’m using that thing for all its worth!

    Gosh, who wouldn’t want these succulent veggies to be a part of their Easter dinner?

    I think I might try to marinate the chicken a little (minimum 30 minutes) before I cook them.  The recipe calls for tenderloins so they would soak it up quite quickly.
    A dash of salt and pepper and sear the outsides.  Roughly 3-4 minutes per side.  And then pour half of the marinade over the top.

    Once they’re cooked, remove and place on platter.  Sautee the veggies in the juices from the chicken for about 4-5 minutes.

    Then serve!  Use the remaining marinade to drizzle over the top of each dish.
    So healthy, tasty, and guilt free!

    Balsamic Chicken and Vegetables    courtesy of:: Better Homes and Gardens
    serves 4

    1/4 cup bottled Italian salad dressing (I actually used a packet, made it myself and added a little Dijon mustard and a squirt of lemon)
    2 Tb balsamic vinegar
    1 Tb honey
    1/8 to 1/4 tsp crushed red peppers ( I used a dash of Cayenne instead, with small kids, peppers can be dangerous)
    2 Tb olive oil
    1 lb chicken breast tenderloins
    10 oz fresh asparagus, trimmed and cut into 2-inch pieces
    1 cup purchased, shredded carrots
    1/3 cup chopped, seeded tomato (which I forgot!!  dohh)

    01. In a small bowl stir together salad dressing vinegar, honey and the peppers OR Cayenne; set aside.  (I would try to marinate the chicken a little so the flavor gets in a little deeper.  But only use half the marinade.)

    02.  In a large skillet heat oil over medium-high heat.  Add chicken, cook for 5-6 minutes or until chicken is tender and no longer pink, turning once halfway through cooking.  Add half of the dressing mixture to skillet; turn chicken to coat.  Transfer chicken to a serving platter; cover and keep warm.

    03.  Add asparagus and carrots to skillet.  Cook and stir for 3-4 minutes or until asparagus is crisp-tender; transfer to a serving platter.

    o4.  Stir remaining dressing mixture; add to skillet.  Cook and stir for 1 minute, scraping up browned bits from bottom of skillet (otherwise called deglazing).  Drizzle the dressing mixture over chicken and vegetable.  Sprinkle with tomato.

    10 Apr 2012, 1:50pm
    by Carissa Jackson

    reply

    yum yum yum! Thanks Misha! I’m saving this post :)

    Hi Misha, the chicken looks delicios, kids are darling, what a fun family you are. Tell David it takes a real man to wear a bunny head, cheers to him!

    12 Apr 2012, 4:13pm
    by Mommy Hobbies

    reply

    Hahah, thanks, yes, David has a funny bone. Cy takes after him all the way. Silly, wig wearing boy ;)

     

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