Balsamic Vinegar Chicken (June 2000)

[hshaner]

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[This message has been edited by hshaner (edited 09-05-2000).]

[sneezles]

I have actually made the recipe three times and everyone in my family loved it. I believe I gave birth to the world's pickiest eater!

[BeckyM]

My husband and I LOVED this recipe! The chicken comes out nice & juicy, and the flavors were great together. I've made it twice already, and that's pretty often for me. I even marked this recipe as one to keep in mind for when we have guests!

[lorilei]

Coming from a woman who puts balsamic vinegar on everything already -- let me verify that this is a good one.

I'm definitely biased, but would say that this recipe could be a crowd pleaser easily.

[RunnerKim]

I was very pleased with this recipe as well. It has a nice slightly sweet taste with the red peppers and balsamic vinegar. Definitely very visually pleasing and I agree with BeckyM, the chicken is very juicy. I don't eat raisons - but for this dish I put them in and will even eat a couple if they're well hidden (my husband is always happy to take care of my extras).

Kim

[Angela]

The Annapolis CL group made this recipe last month and we all (8 of us) loved it. In fact two members were not fans of pepper and they decided they liked peppers after this meal because of the balsalmic vinegar. It's a keeper!

[JJ40]

Loved this recipe! I was a little put off by the long list of ingredients, but it really doesn't take that long and is well worth it.

Julie http://www.cookinglight.com/bbs/smile.gif

[LynnSC]

This is also a favorite in our household. In fact, I am making it tonight. The ingredients are easy to keep on hand and the dish is not complicated to make. I don't usually eat rasins but they are wonderful in this dish! You will not be disappointed!

[cjm]

Originally posted by hshaner:
Has anyone tried this recipe yet? I'd like some feedback cause the flavors seems like an unusual mix to me, but if it's one of the best recipes of all time I sure don't want to miss out... Let me know.

I'm anxious to try this recipe - especially since it seems so popular. Can anyone give me an idea as to how long and/or hard it is to prepare? I usually don't get home from work until 6:45pm & I am cautious about long ingredient lists and prep times. Is this something I can cook on the weekend and freeze?

[Linda in MO]

Can someone post this recipe, please? Thanks!

[wallycat]

This is from CL annual recipes 2002, so not sure if this is the same one....here it is:

Balsamic Chicken

This one-dish meal (well, almost--the rice cooks separately) is perfect on those extra-busy days. It's easy to put together; just keep the ingredients on hand--the vegetables can vary.

This recipe can be found on page 301 of Cooking Light Annual Recipes 2002.


Ingredients
1 teaspoon olive oil
3/4 cup coarsely chopped onion
4 garlic cloves, sliced
2 (4-ounce) skinless, boneless chicken breast halves
1 cup sliced green bell pepper
1/2 cup balsamic vinegar
1/4 cup sliced mushrooms
1 teaspoon dried Italian seasoning
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup hot cooked long-grain rice


Directions
Heat the oil in a large skillet over medium-high heat. Add onion and garlic; saute 3 minutes. Add chicken; cook 4 minutes on each side or until browned. Add bell pepper and next 4 ingredients (bell pepper through tomatoes). Reduce heat to medium-low; cook 20 minutes or until chicken is done. Serve over rice.


Preparation Time: 10 minutes

Cooking Time: 31 minutes

Servings/Serving Size: Yield: 2 servings (serving size: 1 chicken breast half, 1 cup bell pepper mixture, and 1/2 cup rice).


Nutrition Facts (per Serving):
376 calories; 52.3 g carbohydrates; 66 mg cholesterol; 4.3 g fat; 355 mg sodium; 32 g protein; 110 mg calcium; 3.8 mg iron; 6 g fiber

[cher48603]

This is from June 2000. Is this the one you're looking for?

* Exported from MasterCook *

Balsamic Vinegar Chicken with Almond Peppers

Recipe By :Rozanne Gold, Cooking Light, June 2000
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds -- toasted
6 skinned, boned chicken breast halves (4-ou
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water

Cut bell peppers into 2 x 2 1/2-inch strips. Heat 2 teaspoons olive oil in a
large nonstick skillet over medium-high heat. Add peppers, saute 8 minutes.
Add raisins; saute 1 minute. Add 1/4 cup vinegar, sugar, salt and black
pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep
warm.

Place each piece of chicken between 2 sheets of heavy-duty plastic wrap;
flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine
breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish,
dredge each chicken piece to flour, and dip in egg whites. Dredge chicken in
breadcrumb mixture.

Heat 2 teaspoons olive oil in a large non stick skillet over medium-high heat.
Add the chicken, and cook for 3 minutes on each side or until done. Remove
from heat. Place the chicken and bell pepper mixture on a serving platter; set
aside, and keep warm.

Add 2 tablespoons vinegar and water to pan, stir with a wooden spoon to loosen
browned bits. Spoon mixture over chicken and bell pepper mixture. Yield: 6
servings (serving size: 1 chicken breast half and 1/2 cup bell peppers).

Calories 288 (30% from fat); Fat 9.5g (sat 2g, mono 4.9g, poly 1.7g); Protein
31.3 g; Carb 19.4g; Fiber 2.6g; Chol 74 mg; Iron 2.8mg, Sodium 253mg; Calc 73mg

[vbak]

Thanks to someone for bringing this recipe back. I made this tonight. DH kept asking me what I was cooking. This is excellent and a keeper. I made only 2 LARGE breasts and didn't divide the recipe except for the peppers; I used less. For those of you who made this with 6 breasts, did you have enough sauce and crumbs for the breading? I had just enough for the 2 breasts. Maybe I just like to really cover the meat with crumbs, and I do like sauce to go with the meat. Thanks again.;) Vicky

[Linda in MO]

Thanks wallycat and cher48603! I think it's the second recipe posted that this thread refers to. Sounds a little strange, but maybe I'll give it a try since it got good reviews.