Dark Cherry-Balsamic Glazed Pan Roasted Chicken Breasts

By Kai Chase

Kai Chase Chicken Breasts

Kai Chase Chicken Breasts

Ingredients

For The Dark Cherry Balsamic Glaze:
8.5 oz Dark Cherry Balsamic Vinegar
2/3 C Lite & Sweet
Pinch of Sea Salt

For The Pan Roasted Chicken Breasts:
2 Double Organic Chicken Breasts, Boneless, Skin-On Grapeseed Oil
Sea Salt
Coarse Pepper


Method

In a small sauce pan over medium heat add the balsamic vinegar and Lite&Sweet. Whisk occasionally for about 15 minutes until the vinegar becomes syrupy and can coat the back of a wooden spoon. DO NOT BOIL! Stir in a pinch of salt and set aside. Pre-heat the oven to 350 degrees. Generously season both sides of the chicken with salt and pepper. Set aside. Heat a sauté pan over medium-high heat, add enough oil to generously coat the bottom of the pan and place chicken breasts skin side down. Cook until the breasts are a nice golden brown and turn over. Place the pan in a preheated oven for about 10 minutes until the chicken is done and the juices run clear. Remove the chicken from the oven, place on a cutting board and slice on the bias to create a fan cut effect. Place the chicken on a bed of fresh watercress and drizzle with the cherry glaze. Serve and enjoy!

Kai Chase chicken

Kai Chase chicken

Kai Chase has prepared her New American healthy cuisine as a private chef for Michael Jackson and the Jackson family, Steve Harvey, Mary J. Blige, Kevin Hart and President Barack Obama.
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