August 8th, 2017

Honey Rosemary Chicken

1/4 cup honey
1/4 cup balsamic vinegar
1-2 tbsp dried rosemary
2 tbsp olive oil
6 skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper

  1. Mix honey, vinegar, rosemary, and oil.
  2. Place chicken in resealable plastic bag. Pour in mixture. Seal and turn the bag over to coat the chicken. Refrigerate for at least two hours.
  3. Preheat oven to 350 degrees F.
  4. Place chicken in 9×13 baking pan. Sprinkle with salt and pepper.
  5. Bake for about one hour, basting occasionally with marinade.

August 8th, 2017

Balsamic Chicken

4 chicken breasts, cut into pieces
2 eggs (beaten)
1 1/2 cup of flour
4 garlic cloves, diced
1/4 cup balsamic vinegar
1/4 cup brown sugar
1/4 cup soy sauce
1 TBSP oil

Directions

  1. Coat chicken in eggs, then coat with flour.
  2. Put oil in pan and sprinkle with garlic. Add chicken.
  3. Cook chicken on both sides.
  4. In a bowl, mix soy, balsamic, and sugar well.
  5. Pour on top of chicken and let cook for 3-5 minutes. Sauce should caramelize.

August 8th, 2017

Balsamic Veggies

1 summer squash
1 zucchini
1 small onion
2 carrots
broccoli
2 Tbs balsamic vinegar
2 Tbs butter
1 tsp diced garlic
salt and pepper to taste

Directions

  1. Cut up summer squash, zucchini, onion, carrots and broccoli.
  2. Melt butter in frying pan and add vegetables, garlic, balsamic vineger, salt and pepper.
  3. Cover and cook until tender.
  4. Uncover and turn up heat slightly to brown.

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