Balsamic Glazed Chicken

A delicious weeknight dinner that is ready in about 30 minutes with a unique list of ingredients that come together to create a flavor punch your family will request over and over.

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Course: Main

Cuisine: American

Keyword: Balsamic Glazed Chicken

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 447kcal

Author: Meggen Wilson

Ingredients

3-4 boneless skinless CHICKEN BREASTS sliced in half lengthwise and pounded thin

For the Peppers:

1 TBSP olive oil
3 large bell peppers , red, yellow and orange, seeded and cut into strips
¼ cup pine nuts toasted
⅓ cup golden raisins
¼ cup balsamic vinegar
2 tsp sugar
½ tsp salt
¼ tsp pepper
½ tsp red pepper flakes, optional

For the Chicken:

¼ cup panko bread crumbs
¼ cup grated parmesan cheese
¼ cup all purpose flour
2 large egg whites , beaten
3 TBSP olive oil
3 TBSP balsamic vinegar
3 TBSP water

Instructions

For the Peppers:

In a small bowl, combine 1/4 cup of balsamic vinegar, 2 tsp sugar, salt, pepper, red pepper flakes. Set aside .
Heat olive oil in a large skillet. Sauté the peppers until blistered and softened- about 6 minutes. Add in raisins, sauté for 1 minute. And in the balsamic vinegar and sugar mixture.
Cook 1 minute more on LOW heat. Remove from the heat. Stir in the toasted pine nuts. Set pepper mixture aside on a large platter and cover to keep warm.

For the Chicken:

Combine panko and parmesan on a large plate. Place flour on another plate. Place beaten egg whites in a bowl. Dredge chicken in flour, then egg whites, then panko/cheese mixture. Let rest for 5 minutes on a large sheet of parchment paper.
Heat 1/2 the remaining olive oil in a large skillet. Sauté the chicken 3-4 minutes per side until deep golden brown. Do NOT crowd the pan or the chicken will not be crispy. Cook in batches adding more oil with each batch. Temp the chicken to make certain the internal temperature has reached 165 degrees. Repeat with remaining chicken breasts and olive oil. Place chicken aside with pepper mixture and keep warm - cover with foil. Do not clean the pan.
Spoon warm bell pepper mixture over the cooked chicken. In the same pan you used to cook the chicken, on low heat, add the remaining 3 TBSP each of balsamic vinegar and water. Scrape up the brown bits from the pan and whisk the vinegar mixture until simmering. Pour the vinegar mixture over the chicken and peppers. Serve warm.

Video

https://www.pineandpalmkitchen.com/wp-content/uploads/2022/11/IMG_9591-2.mov

Notes

You can coat the chicken and chill until ready to use later.

Use only balsamic vinegar. Other vinegars do not hold up to the recipe and will make the chicken taste briny.

You can add more balsamic to the recipe. I always add a little extra for even more sauce.

This recipe freezes beautifully. Cool completely after cooking and place everything in a zip tight freezer bag. Write the date on the bag. Thaw overnight in the fridge and heat at 350 in a baking dish, covered for 30 minutes.

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