Balsamic Chicken

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iVillage Member
Registered: 01-07-2004
Balsamic Chicken
1
Tue, 04-05-2005 - 12:22pm

Balsamic Chicken

1/4 c Italian dressing
2 T balsamic vinegar
1 T honey
1/8–1/4 t crushed red pepper (depending on how spicy you want it)
2 T olive oil
3 boneless, skinless chicken breasts, cut into smaller pieces
1 c shredded carrot
10 oz box of frozen artichoke hearts, thawed and drained well
salt to taste
1 small tomato, chopped

1. Combine the Italian dressing, vinegar, honey, and red pepper and set aside.
2. Heat the olive oil in a large frying pan over med-high heat and cook the chicken until no longer pink. Put the cooked chicken in a serving dish, set aside, and keep warm.
3. Add shredded carrot and artichoke hearts (and salt if desired) to the pan and cook for about 5-7 minutes, stirring frequently. Add veggies over chicken in serving dish.
4. Pour dressing mixture into the pan and stir up any browned bits for about one minute. Drizzle over chicken and veggies.
5. Sprinkle chopped tomato over the whole thing.

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I found this recipe in the one of the publications at Publix last month and we finally got to try it last night. The original recipe called for asparagus, not artichokes, but this turned out great! Look for shredded carrot near the baby carrots in your produce section. Honey is not on the SBD-approved list, but it's only 1 tablespoon and this makes a lot of food. I served it with spaghetti squash on the side and it made a wonderful, light, phase 2 meal!

 

AtlantaGirl74

iVillage Member
Registered: 04-01-2004
Tue, 04-05-2005 - 12:58pm
Thanks for sharing this.
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