October 2, 2007
I’m revisiting some recipes I’ve made before and saved under my favorites. This is one I tried many months ago and since I’ve been making so many new recipes, I hadn’t gotten back around to making it. I thought it would be a nice change so I put it on this week’s menu. I adapted Giada’s recipe to use boneless skinless chicken breasts since we don’t really eat drumettes. It’s simple to make and very tasty. We had this tonight with brown rice and steamed green beans.
Here’s the recipe as I made it.
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 garlic cloves, halved
2 boneless, skinless chicken breasts cut into thin strips
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken on a foil-lined baking sheet. Bake until it is caramelized and very dark in spots, about 15 min (7 1/2 min per side).
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the chopped parsley.
Original Source: foodnetwork.com