Vanilla Balsamic Chicken Recipes

Steps:

• Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
• Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
• Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

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:

• Preheat oven to 450°.
• Combine first 6 ingredients plus seeds scraped from vanilla bean in saucepan. Bring to a boil.
• Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Add 1/4 teaspoon salt.
• Season chicken with salt and pepper and arrange in roasting pan coated with cooking spray. Bake for 10 minutes.
• Brush half of broth mixture over chicken. Bake 5 minutes more, then brush on remaining broth mixture.
• Bake until internal temperature reaches 180° (about 15 minutes).

Steps:

• Preheat oven to 450°. Combine first 6 ingredients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt. Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450° for 10 minutes. Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 180°. Garnish with orange rind, if desired. Yield: 8 servings (serving size: 2 chicken thighs) NUTRITION PER SERVING CALORIES 209(24% from fat); FAT 5.5g (sat 1.4g,mono 1.7g,poly 1.4g); PROTEIN 27.5g; CHOLESTEROL 115mg; CALCIUM 29mg; SODIUM 371mg; FIBER 0.2g; IRON 1.8mg; CARBOHYDRATE 10.9g