Pounded Chicken w/Rosemary Balsamic Glaze

By AMNW Intern

Pounded Chicken With Rosemary Balsamic Glaze

This is delicious with a side of pasta (I love orechiette ) or soft polenta, drizzled with the glaze.  Add a simple green salad or steamed Italian green beans and some crusty Italian bread and you're set. -- Alice Bolen

  • 1/3 cup finely chopped onion
  • 1 teaspoon chopped fresh rosemary
  • 1/2 cup good quality balsamic vinegar
  • 1/4 cup water
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • Freshly ground pepper and salt to taste
  • 2 1/4 pounds boneless, skinless chicken breasts
  • Salt and Pepper
  • 1 tablespoon olive oil
  • One lemon, cut into wedges

Spray medium frying pan with nonfat cooking spray. 

Over medium high heat, saute onion and rosemary about 2 minutes.
Add vinegar, water, honey, brown sugar, salt and pepper and stir to blend.  Continue cooking over medium high heat about 8-10 minutes or until mixture reduces and thickens to a thin glaze--(will coat a spoon.)

Meanwhile, between two pieces of plastic wrap or encased in a zip lock bag, pound out each piece of chicken to about 1/2 inch thickness.  Season both sides with salt and pepper. 

Brush a griddle set at medium high heat, with olive oil or non fat cooking spray and cook pounded chicken 2-3 minutes.   Sprinkle with a squeeze of lemon juice.  Turn over and repeat process on other side, cooking until done and opaque in the middle. 

Remove to serving platter and drizzle with glaze.  Serve immediately. 


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