Tuesday, February 14, 2012

Grilled Balsamic Chicken

Happy Valentine's Day! 

I made this recipe a few weeks ago.  It was pretty good and I'm going to try to make it again tonight with pork loins rather than chicken breasts. 

I had these four chicken breasts to use up from the Omaha Steaks package my dad sent us for Christmas.  I've been getting good use out of this gift--it just keeps on giving!  I've used a good amount of it but we still have more to go--filet mignons, beef tenderloins, seafood, hot dogs, and baked potatoes.  I've also been trying to use up things that we have from the fridge, freezer, and pantry rather than buying more stuff from the store. I'm trying to find recipes using what I have. 

I haven't been in the mood to cook anything "extravagant" lately.  So I wanted to find an easy recipe that would be quick to cook and if the stars aligned properly, I wouldn't have to go to the grocery store either (mostly out of laziness).  I decided to browse through Willie's Wildcat Cookbook, which was a Christmas gift from my in-laws.
This was the simplest recipe I could find that sounded decent and I already had everything in my pantry.  It was super quick to make (besides the 1 hour marinating).  I served it atop mushroom and herb risotto from Trader Joe's.  The risotto was just OK, so I'm not going to blog about it, but there are probably a ton of different sides you could serve with this dish.  This chicken would also be good with some mashed potatoes (or sweet potatoes) and a simple steamed vegetable. 

Grilled Balsamic Chicken

1/4 cup balsamic vinegar
2 tablespooons olive oil
1 tablespoon fresh oregano (1 teaspoon dry)
1 tablespoon fresh rosemary (1 teaspoon dry)
1/2 teaspoon pepper
2 cloves of garlic, minced
4 boneless, skinless chicken breast halves

Mix first 6 marinade ingredients.  Marinate chicken in marinade for 1 hour.

Preheat grill pan to medium high heat and drizzle olive oil on surface.  Put chicken on grill pan and cook about 5 minutes on each side.  Remove meat from grill pan when done and let the meat rest for about 5 minutes before serving.  Enjoy!

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