Balsamic Chicken With Bulgur Asparagus Artichokes Recipes

Steps:

• In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Season chicken with salt and pepper.
• Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
• Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
• Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
• Enjoy!

Steps:

• Whisk together the garlic and juice of 1 1/2 of the lemons in a small bowl. Let stand for 5 minutes to mellow the garlic flavor. Whisk in the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Bring a large pot of salted water to a boil and prepare an ice bath. Squeeze the juice from the remaining lemon half into the boiling water and add the rind to the water. Add the artichokes and cook until the centers are tender when pierced with a knife, about 8 minutes. Shock the artichokes in the ice bath, remove from the water and pat dry.
• Heat a grill pan over medium-high heat.
• In a large bowl, toss the artichokes with about 1/4 cup of the dressing. Place the artichokes on the grill pan and cook until grill-marked, 3 to 4 minutes per side. Set aside.
• Preheat the oven to 200 degrees F.
• Set up 3 shallow bowls or baking dishes. In one, mix together the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the next one, whisk together the eggs, 1/4 cup water and some salt and pepper. In the last one, mix together the breadcrumbs, Parmesan and salt and pepper to taste. Coat each chicken piece with the flour mixture first, shaking off any excess flour. Next, dip into the egg mixture, making sure to coat both sides. Lastly, dredge in the breadcrumb mixture, pressing lightly to coat. Place on a baking sheet fitted with a rack.
• In a large skillet, heat the canola oil over medium heat. Add 3 or 4 chicken pieces and cook each side until golden brown, 3 to 4 minutes. Transfer to a clean baking sheet fitted with a rack and hold in the oven. Repeat the process with the remaining chicken.
• To serve, toss the watercress with the remaining dressing. Place each chicken piece on a plate, arrange some of the artichokes around the chicken, top with some of the watercress and serve.

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Steps:

• When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
• Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
• Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
• To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
• Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
• Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
• Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.

Steps:

• Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems.
• Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid.
• Drain and rinse artichoke hearts. Chop coarsely and toss with peppers in medium bowl. Drizzle with balsamic vinaigrette to taste.
• Put mixture in refrigerator until cool.
• Cool asparagus and refrigerate until ready to serve.
• To serve, put pepper mixture on plate and neatly place asparagus on top. Drizzle with more balsamic vinaigrette.

Steps:

• Place chicken breasts between 2 sheets of wax paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Set aside.
• Snap off the tough ends of the asparagus. Remove scales from the stalks with a knife or vegetable peeler.
• Arrange 1 large or 2 small asparagus spears, one cheese slice, and one sliced mushroom on half of each chicken breast. Top each chicken breast evenly with the chopped artichoke hearts and pimento. Sprinkle evenly with salt and pepper.
• Fold the remaining half of each chicken breast over the vegetable mixture; secure with wooden toothpicks. Dredge the chicken in flour; dip in the beaten egg, and coat with the breadcrumbs.
• Combine the butter and oil in a large skillet; cook over medium heat until the butter melts. Add the chicken, and cook 7 to 10 minutes on each side or until browned. Remove the chicken from the skillet; drain on paper towels.
• Place the chicken on a baking sheet. Top each with 1 remaining cheese slice. Bake at 350 degrees for 15 minutes or until the cheese melts and the chicken is done.

Steps:

• In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.

Steps:

• Wash artichokes in cold water.
• Snip off sharp points and trim the stem.
• Cut artichokes in half length-wise.
• Carefully cut or snip out the spiny inner leaves and remove the "choke" completely.
• Place in a bowl of water with lemon juice to avoid browning.
• In a large pot, combine chicken broth with water and bring to a boil.
• Boil covered artichokes for 20 minutes.
• In a small bowl, mix olive oil, balsamic vinegar, salt and pepper.
• Remove artichokes from pot and baste them on both sides with the oil and vinegar mixture.
• Place artichokes cut side down on a grill set to medium.
• Turn after 5-7 minutes and baste again.
• Pour remaining mixture into the cups of the artichokes.
• Cook an additional 5-8 minutes, careful not to char the artichokes.
• Serve hot with or without dip.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Steps:

• Get the glaze started --
• * 1 cup quality balsamic vinegar.
• * 1 T quality honey.
• * 2 T butter.
• Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
• While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
• Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
• Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
• To plate the dish --
• Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
• Serves 4.