Kelseys Balsalmic chicken with penne
by jdoher
Here it is direct from the head man.
Balsamic Chicken
For Chicken Marinade:
2 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
1/2 tsp Szechwan paste (Asian Grocery)
1/2 tsp roasted garlic paste
For Sauce:
1 tsp roasted garlic paste
1 tsp basil sauce (no nut pesto)
Remaining marinade
3 tbsp 35% cream
On the Side:
Vegetable of choice
Potato/Rice of choice
1. Combine marinade ingredients in small bowl and lightly whisk. Add chicken and let sit 4 - 5 hours or overnight in fridge
2. Place marinated chicken on a preheated grill or non-stick style tray in an oven preheated to 175C or 375F, for about 18 minutes or until cooked thoroughly
3. In a small sauté pan, on medium high heat, bring remaining marinade to a boil. Then, turn down heat slightly and add garlic, basil and 35% cream, boil again until mixture reduces slightly and turn off heat
4. Place your choice of potato or rice in the centre of a serving plate. Once chicken is cooked thoroughly, remove from oven and place on top, arranging vegetables around the outside
5. Pour sauce over chicken breast, letting the excess pool to the front of the plate
6. Garnish with sprigs of fresh parslbasil
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INGREDIENTS
- 3 tablespoon Heavy cream
- 1/2 cup Basil fresh
- 2 Boneless chicken ; breast
- 1/4 cup Balsamic Vinegar
- 1/2 teaspoon Szechwan paste (Asian Grocery)
- 1/2 teaspoon roasted garlic paste
- 1/2 teas roasted garlic paste
- 1 teaspoon basil sauce
- remaining marinade
INSTRUCTIONS
1. Combine marinade ingredients in small bowl and lightly whisk. Add chicken and let sit 4 - 5 hours or overnight in fridge
2. Place marinated chicken on a preheated grill or non-stick style tray in an oven preheated to 175C or 375F, for about 18 minutes or until cooked thoroughly
3. In a small sauté pan, on medium high heat, bring remaining marinade to a boil. Then, turn down heat slightly and add garlic, basil and 35% cream, boil again until mixture reduces slightly and turn off heat
5. Pour sauce over chicken breast, and pasta
6. Garnish with sprigs of fresh parsley or some strips of julienne basil
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1415g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1704 | ||
| Calories from Fat: 440 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 48.9g | 65 % | |
| Saturated Fat 15.5g | 78 % | |
| Monounsaturated Fat 14.2g | ||
| Polyunsanturated Fat 10.2g | ||
| Cholesterol 951.8mg | 293 % | |
| Sodium 1037.1mg | 36 % | |
| Potassium 3142.6mg | 83 % | |
| Total Carbohydrate 12.2g | 4 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 12g | ||
| Protein 282.7g | 404 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1704
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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