Sometimes in the midst of these winter months, with all of the soups and stews and such, you want something a little lighter, like a taste of summer time.
This chicken is just that, I promise!
This chicken is made on the stove in a skillet, so no need to go outside in the snow to fire up the grill! (But if it is warm where you are, by all means fire that baby up!)
This chicken is also very versatile and can be the main part of the meal or chopped up and thrown in a salad, which is what I love to do with the leftover pieces.
You do want the chicken to marinate for up to about 4 hours, so plan on throwing it together in advance and then just let it be for a while. If you are pressed for time you can let it marinate in as little as 30 min and go from there as well. I try to prepare it in advance and let it sit for the 4 hours.
You'll start out by making the marinade.
Mix it together well.
Then add the chicken breasts.
When you're ready to make them just turn on the stove!
The only downside to this method is the marinade will blacken in the skillet, so as soon as you are done cooking make sure to scrape it out with a spatula for easier clean-up.
2 boneless, skinless chicken breasts filleted
1 1/2 Tbsp honey
1 large garlic clove, minced
3 Tbsp Balsamic vinaigrette
1 Tbsp ketchup
Start by slicing the chicken (filet style) to make the breasts thinner so they cook more evenly.
Lightly sprinkle the chicken, on both sides, with salt, pepper, paprika, and onion powder.
In a bowl mix together honey, minced garlic, ketchup, and balsamic vinaigrette.
Add chicken and turn it over a couple of times to make sure it gets coated in the marinade.
Cover and refrigerate for at least 30 min or up to 4 hours.
When you are ready to cook the chicken, turn your stove to medium and pour a little oil in a pan. Cook chicken until no longer pink on the inside, about 6 min on each side.
Discard the remaining marinade.
Serve as you would like and enjoy!
For a printable version of this recipe, click here.
Recipe adapted from Homemade Hooplah