Best Italian Balsamic Chicken Recipes

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BALSAMIC ROAST ITALIAN CHICKEN



Balsamic Roast Italian Chicken image

You will not believe the flavor of this chicken. Make a mixture of balsamic vinegar, olive oil, herbs and lemon juice and rub it under the skin of the chicken. Then let the oven do the rest of the work. Recipe found on the internet.

Provided by Marie

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 1/2 lb) fryer chickens
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove minced garlic

Steps:

  • Whisk together balsamic vinegar, olive oil and lemon juice.
  • Add rest of seasoning ingredients and mix well.
  • Slip your fingers under the skin of the breast and legs to form a pocket and spoon herb mixture inside.
  • Place chicken, breast side up in a shallow roasting pan and bake at 375° for 1 1/4 hours or until done.
  • Remove chicken from oven, cover with foil and let rest for 10 minutes before carving.

ITALIAN CHICKEN BREASTS WITH BALSAMIC VINEGAR



Italian Chicken Breasts With Balsamic Vinegar image

Make and share this Italian Chicken Breasts With Balsamic Vinegar recipe from Food.com.

Provided by Sassy in da South

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 red onion, sliced
4 garlic cloves, chopped
2 tablespoons extra virgin olive oil
4 boneless skinless chicken breasts
1 (28 ounce) can diced tomatoes
1 tablespoon dried basil
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup balsamic vinegar

Steps:

  • Saute onion and garlic in oil for about 5 minutes in a large skillet.
  • Remove and set aside.
  • Fry chicken breasts until browned on both sides.
  • Add garlic and onions back into pan.
  • Add tomatoes.
  • Sprinkle with basil, salt and pepper.
  • Pour balsamic over chicken.
  • Cover and cook for about 30 minutes.
  • Plate chicken and top with tomato and onion mixture.

Nutrition Facts : Calories 259.1, Fat 8.6, SaturatedFat 1.4, Cholesterol 68.4, Sodium 654.5, Carbohydrate 16.8, Fiber 3.5, Sugar 8.6, Protein 29.4

ITALIAN BALSAMIC CHICKEN



Italian Balsamic Chicken image

I found this recipe in an Italian cookbook that my dad got a long time ago. It is delicious and looks like a lot of work, but is very easy to make! If you find the sauce too acidic or want it to be thicker, add some corn starch dissolved in water at towards the end and cook for a few minutes longer. If you have any leftovers, it tastes even better the next day. Preparation time does not include time to marinate.

Provided by Sephardi Kitchen

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken thighs (bone-in or boneless is okay)
2 -3 garlic cloves, minced
3 tablespoons white vinegar
3/4 cup red wine
1 tablespoon butter
4 shallots, sliced thinly
3 tablespoons balsamic vinegar
salt and pepper, to taste
2 tablespoons fresh thyme (or dried, rehydrated in a little warm water)

Steps:

  • With a sharp knife, score the chicken through the skin (if skinless, just lightly score the outside). Rub with the garlic and place in a non-metal dish.
  • Pour the wine, white vinegar and salt/pepper to taste over the chicken. Marinate several hours or overnight.
  • Heat butter in a skillet. Add the shallots and cook for 2-3 minutes or until softened.
  • Remove the chicken from the dish, reserving the marinade. Place in the pan and cook over medium heat until lightly browned on all sides. Reduce heat to medium-low and add the marinade.
  • Cover and cook for 15-20 minutes, adding more marinade if necessary. When chicken is tender, add in the balsamic and thyme, then cook 5 minutes longer. (If the sauce is too acidic or watery for your taste, dissolve a tablespoon or so of corn starch in a little water and add to the pan. Cook for 5-10 more minutes until thickened slightly.).
  • Transfer chicken to a serving platter. Serve hot with polenta, pasta or rice.

ITALIAN BALSAMIC CHICKEN WRAP



Italian Balsamic Chicken Wrap image

An easy and healthy recipe from Cooking Light Magazine (June 1999). It's also great if you add a little salsa to the wrap and the marinade works really well for grilled chicken breasts! Calories: 225; Fat 3.2g; Carbohydrate: 18.5g; Protein 28.5g

Provided by blucoat

Categories     Lunch/Snacks

Time 22m

Yield 8 wraps

Number Of Ingredients 9

1/4 cup minced fresh parsley
1 tablespoon dried Italian seasoning
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper
2 garlic cloves, minced
8 (4 ounce) boneless skinless chicken breast halves
cooking spray
8 (6 inch) fat-free flour tortillas

Steps:

  • Combine first 6 ingredients in a large zip-top bag. Add chicken to bag; seal and marinate in refrigerator at least 2 hours.
  • Prepare grill.
  • Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool; cut chicken into 1/4-inch strips.
  • Warm tortillas according to package directions. Divide chicken evenly among tortillas; roll up.

ITALIAN BALSAMIC CHICKEN



Italian Balsamic Chicken image

Provided by Kitchen Crew

Categories     Chicken

Number Of Ingredients 7

1/4 c fresh parsley, minced
1 Tbsp italian seasoning
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1/2 tsp black pepper
2 garlic cloves, minced
8 chicken breasts, boneless and skinless

Steps:

  • 1. Combine first 6 ingredients in a large zip-top bag.
  • 2. Add chicken to bag; seal and marinate in refrigerator at least 2 hours.
  • 3. Remove chicken from bag and discard marinade.
  • 4. Grill chicken for 6 minutes on each side or until done.
  • 5. Cool. Cut into 1/4-inch strips.

ITALIAN BALSAMIC CHICKEN / MY WAY



Italian Balsamic Chicken / My Way image

This chicken was delicious served over rice...So darn easy too...if you like Balsamic...you will love this very flavorful chicken...so quick to make, yet sooo good!! Enjoy!! Photo's are mine

Provided by Cassie *

Categories     Chicken

Time 35m

Number Of Ingredients 8

6 boneless, skinless chicken breasts
garlic salt and pepper for seasoning chicken
3 clove garlic, minced
1 onion, thinly sliced
1/2 c good balsamic vinegar
1 - 14.5 oz can - diced tomatoes or stewed, diced - undrained
3 tsp italian seasoning
3 Tbsp olive oil

Steps:

  • 1. Season chicken breasts with ground black pepper and garlic salt.
  • 2. Heat olive oil in a medium skillet or dutch oven, and brown the onion, garlic and chicken breasts.
  • 3. Pour tomatoes and balsamic vinegar over chicken, and season with 3 teaspoons Italian seasoning.
  • 4. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
  • 5. Serve over rice, or without...I served with rice and a side veggie...was wonderfully flavorful and tender.

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