Balsamic Glazed Chicken Breast
By Giant Eagle
Prep Time: 10 min.
Cook Time: 25 min.
Preheat oven to 350°F. Separate the leaves from the heads of radicchio and separate the leaves from the parsley stems and soak in cold water for at least 10 minutes. Drain well and pat dry. Chop garlic. Season the chicken breasts with ¼ teaspoon salt and a ¼ teaspoon of black pepper each.
Place the walnuts on a sheet pan and toast in the oven for 10 minutes, let cool.
To make the dressing, finely chop half of the walnuts and place in a bowl with the chopped garlic, ¼ cup of the balsamic vinegar, 2 tablespoons of grated cheese, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Whisk in ½ cup of olive oil.
Heat 2 teaspoons of olive oil in a large frying pan over medium-high heat. Once hot, add the chicken breasts and let sear on one side until golden brown, about 3-4 minutes. Turn and cook another 3-4 minutes on the second side. Add ¼ cup balsamic vinegar, honey, and butter. Let cook until the glaze thickens, turning the chicken occasionally to coat.*
While the chicken is cooking, place the radicchio, parsley leaves, and about half of the dressing in large bowl and toss. Taste and add more dressing if needed.
Divide the salad among 4 plates. Top with the remaining Parmesan and walnuts. Place the glazed chicken on the plate next to the salad.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 610, Fat 40g, Sat Fat 10g, Trans Fat 0g, Cholesterol 95mg, Sodium 970mg, Total Carbohydrate 31g, Fiber 3g, Sugars 23g, Protein 35g
ALLERGEN INFORMATION: Peanut-Free, Egg-Free, Soy-Free
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