As compared to my usual concoctions, this recipe is relatively simple and quick to prepare! Because of the spontaneous combination of spices and additions in this chicken dish, my daughter Sameen and I did some brainstorming as to what this recipe should be named. And I think after some debate and back and forth, we decided on Zesty Balsamic Chicken. Marinated, pan-seared and then baked, this multi-technique recipe is mouthwatering. The chicken is succulent on the inside, with the most amazing coating on the outside. And once baked and cooled, you can use it in countless different ways. Shred the baked chicken and use it in wraps or make a chicken salad. Also super delicious on top of mixed greens or plain rice. When potatoes are added, they soak up all the marinade while baking together with the chicken, resulting in the most flavorful bite of chicken and potatoes ever. Another technique I use in the preparation of this dish is mallet-pounding the chicken before marinating. This thins and tenderizes the chicken breast somewhat and the flavors soak right in.
As a matter of fact, as I type this post, I have some ideas about incorporating the leftovers into a pasta dish! A few more things I would like to mention-once the baked chicken comes out of the oven, let it rest, covered, for a few minutes so the juices stay locked-in and the chicken remains moist. So actually we are taking all measures to ensure that the chicken is super tender, by first pan-searing it and then letting the chicken rest. When these simple techniques are implemented in recipes such as this one, the final result is A M A Z I N G!
Zesty Balsamic Chicken
Ingredients
- 6 chicken breasts
- 3 tsp paprika powder
- 1 tsp cilantro leaves
- 1 tsp parsley flakes
- 2 tsp chicken Kabob seasoning
- 1 tsp garlic powder
- 1/4 tsp Kosher salt
- 3 tbsp grape seed oil
- 4 oz Balsamic vinaigrette *Any kind. I used Wegman's store-bought vinaigrette
- 2 medium potatoes *peeled and sliced, quartered
- mixed greens salad
Instructions
- Rinse and pat dry the chicken breasts and place in a gallon-size Ziploc bag, three at a time. Using a kitchen mallet, gently pound the chicken breasts to thin and tenderize. Place tenderized chicken breasts in container. Add the Balsamic vinaigrette and all the spices. Mix and massage chicken well (I wear kitchen gloves when mixing). Cover container and place marinated chicken breasts in fridge for 1-2 hours (overnight is great too!)
- Preheat oven to 350 degrees Fahrenheit. Remove marinated chicken from fridge and let rest for 10-15 minutes. Heat grape seed oil in large skillet on high heat. Once oil is hot, turn heat to medium high and place chicken breasts (arrange in a single layer). Sear chicken on medium high heat for five minutes and then turn and sear other side for 5 minutes. While chicken is searing, peel, rinse, dry and slice the potatoes into wedges. Arrange the potatoes in the skillet around the chicken, cover with lid, and then turn heat to medium and continue to cook for an additional five minutes. Now place covered skillet in preheated oven and let bake for 25 minutes (I set a timer).
- Carefully uncover skillet, turn oven setting to Broil and Broil for five minutes. Remove skillet, cover with lid and let rest for 10 minutes.
- Zesty Balsamic Chicken is now ready to serve (with Salad, Rice, Wrap), or however your heart so desires. As you take your first bite, brace yourself for the explosion of flavors. Enjoy! Nosh Farma'aiye!