On a high protein diet and needing some more ideas for those chicken breast?
This is extremely easy to prepare, and ideal for you to make ahead for your workweek. Simply make the marinade add the chicken, then place into a zip lock freezer bag and toss into the freezer. Then take out before you head to work in the morning or place in the re-fridge the night before. This flavorful chicken is versatile and can go well with any accompanying side dish or is great to put on top of a salad. I used the leftover breast and made chicken panini’s so use your imagination.
Ingredients:
- 1 Cup balsamic vinegar
- 1/4 Cup honey
- 1 Tablespoon dijon mustard
- 2-3 cloves of garlic (minced)
- 1 Tablespoon thyme (dry or fresh, if dried use 1/2 tablespoon)
- 1 Tablespoon rosemary (dry or fresh, if dried use 1/2 tablespoon)
- 4 Tablespoons oil olive (plus 2 tablespoons to coat pan)
- Salt & Pepper
- 3-4 Chicken breast
Directions:
Combine all ingredients minus the chicken into a medium size bowl. Meanwhile butterfly each chicken breast into halves but do not slice all the way through, this allows more flavor to penetrate throughout and less cooking time. Then add the chicken to the marinaded allowing the chicken to be completely (or almost) covered by the marinade. Marinade in the refrigerator for 1 hour to overnight, if longer than 48 hours- freeze it. If freezing place in a zip lock bag with all the air released.
Preheat a shallow pan or grill to med high heat. Coat the pan with 1-2 tablespoons of olive oil. Place the chicken in the pan and cook each side till dark & golden brown on each side about 5-7 minutes on each side (will be darker in color due to the balsamic vinegar and the sugars in the honey). Once cooked let the chicken rest for about *5-7 minutes so the moisture of the meat is locked in and the chicken breast is moist and not dry.
*Cutting meat without a resting point allows all the juices to run from the meat and dry it out. So let that meat rest so you can get a juicer piece of meat.
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