Balsamic Glazed Chicken

BALSAMIC GLAZED CHICKEN

So my oldest son Brendan is totally awesome to have around because he likes to try different foods. Okay, he’s awesome for more than just that, but for my cooking habits, he totally ROCKS! He keeps me on my toes by asking me to make new things, which I am more than happy to do for him. So last summer, he had gone to dinner with his grandparents and came back saying I HAD to make balsamic glazed chicken for him. His description of this sweet, tangy, and sticky glaze did not match any recipes that I had been able to find. So I combined a few recipes from the internet, and tweaked it until I got the results he and I were both looking for. So here it is…

So, take your boneless, skinless chicken breasts, and pan fry them in a little bit of olive oil. I seasoned mine with a light sprinkling of salt, pepper, and rosemary. After you flip halfway through cooking (once you get a nice golden brown on the first side) I like to “steam cook” it the remainder of the way using a lid. While that is cooking….let’s make the glaze!

Balsamic Glaze (makes enough for 4-6 breasts):

¼ c. balsamic vinegar

2 TBSP soy sauce

1 TBSP honey

3 TBSP brown sugar

Zest from ½ lemon

1 TBSP minced garlic

1 tsp dried thyme

2 tsp dried rosemary

Bring all ingredients to a boil in a small saucepan, then reduce heat to simmer (make sure heat is hot enough to continue bubbling) for approximately 5 minutes, or until reaches a syrupy consistency.

During the last 5 minutes or so of cooking the chicken, drizzle about ¼ of the balsamic glaze over the chicken in the pan, and baste the pieces with the glaze. When the chicken is done, use remaining glaze to taste on top of chicken prior to serving.

Tim’s Garlic Bread (makes enough for 4-6 pieces):

1 TBSP margarine or butter

2 TBSP mayonnaise

1 tsp minced garlic

½ tsp rosemary

2 TBSP parmesan cheese

Mix ingredients together until well blended, and spread a somewhat thick layer on top of bread pieces. Broil in oven on cookie sheet until browned to your liking. If you prefer crispier toast, broil straight on rack. I served this dinner with steamed broccoli florets, but really, this glazed chicken will go with your favorite sides dishes in a pinch. ENJOY!!