Chicken Recipes

Serves 4
Ingredients

• 4 boneless skinless chicken breasts, pounded to even thickness
• salt and pepper to taste
• 1 T Italian Herbs Olive Oil

Balsamic Glaze

• 1 cup Fig balsamic vinegar

Instructions

1. Preheat oven to 400 degrees. Season chicken with salt, pepper, and Italian seasoning.
2. Drizzle a pan or skillet with oil (about 2 teaspoons is fine) and cook chicken for 1-2 minutes on each side over medium-high heat, just to brown the very outside of the chicken.
3. Transfer chicken to a greased baking sheet or large casserole dish. Cover with foil and bake in preheated oven for 15minutes.
4. While chicken is cooking, Pour the balsamic vinegar into a small-medium sauce pan whisk together balsamic vinegar with a pinch of salt. Bring to a boil over medium-high heat, then reduce to medium-low heat and allow to simmer while chicken is cooking. The liquid should reduce by half after 10-15 minutes. Remove from heat.
5. Uncover chicken and brush some of the balsamic glaze on top of the chicken. Return to oven (uncovered) and bake another 5 minutes until chicken is completely cooked through. Drizzle remaining balsamic glaze over chicken and serve. Garnish with fresh rosemary if desired.

6-8 servings
Ingredients

• 3 boneless chicken breasts
• 1 onion chopped (I use Vidalia)
• 1 8 oz package of sliced mushrooms
• 2 tablespoons of Garlic and Mushroom Olive Oil
• 2 cups of basmati rice
• 4 cups of chicken broth (low sodium)
• 2 tablespoons of good quality olive oil (I use organic)

Instructions

1. Cut the three chicken breasts into 3 long pieces diagonally and trim off any fat. Put in a bowl with 2 tablespoons of the garlic and mushroom olive oil, generous grind of salt and pepper, mix and set aside.
2. In a large oven safe skillet with a tight fitting lid, heat 1 tablespoon of olive oil.
3. Once the oil is hot add the onion and sauté until brown and caramelized. Set aside in a medium bowl.
4. Add the other tablespoon of oil to pan and add the mushrooms. Sauté until golden brown. Remove to the same bowl as the onion.
5. To the same skillet add the chicken pieces and lightly brown both sides. As they are done remove to the same bowl as onions and mushrooms.
6. Once the skillet is empty turn the heat down to low and add the rice. Stir the rice until it starts to brown and it smells aromatic.
7. Very slowly add a little broth and stir continuously and scrap the bottom of the skillet to get all the brown bits up. Continue adding the broth until you have about ½ cup to a cup left. Stir until the rice starts to bubble and then turn heat off.
8. Add the chicken, mushrooms, and onion back to the skillet. Put the lid on and set it into a 375 degree oven for 30 minutes.
9. After 30 minutes pull the skillet out and remove the lid. Stir the rest of the broth into the rice mixture and put lid back on. Let sit about 5 minutes or so.
10. When ready to serve add freshly ground pepper and salt to taste.

This is very good leftover. If it’s dry try adding a little olive oil to it before reheating it.

Enjoy!