Balsamic Chicken with sweet flavor |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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great taste Ingredients:
5 pieces chicken breasts or 5 pieces chicken thighs or 5 pieces turkey breast or 5 pieces turkey thighs, deboned,washed and dried with towel |
3 cloves garlic |
1/4 medium yellow onion, chopped to large cubes about 2/3-1 cup cubed |
1 medium tomato, cubed or 1 cup sun-dried tomatoes (fresh) |
2 tablespoons balsamic vinegar |
2 tablespoons salt or 1/2 cup tamari or 1/2 cup soy sauce |
1/2-1 cup white wine (if you use soy-sauce 1/2cup, if you use salt 1cup.) or 1/2-1 cup chardonnay wine (if you use soy-sauce 1/2cup, if you use salt 1cup.) |
1/2 cup maple syrup (yes thats right maple syrup) |
3 tablespoons olive oil (or other oil of choice) or 3 tablespoons peanut oil (or other oil of choice) |
1 tablespoon sesame oil (its a strong flavor) (optional) |
Directions:
1. Place above ingredients except meat, oil, wine, tomato, and maple syrup in a food processor or blender.
2. Start blender with cover, on low speed wait five-ten seconds or so, slowly add a portion of the wine.
3. You want the onion and garlic to chop but not to puree.
4. adding too much liquid at once will just stir it around.
5. Stop blender, add 1/2 of the total amount of tomatoes, start blender on slow speed for ten seconds or so, shorter for processor.
6. Just to whack them around not to puree them.
7. If you have Wine left over from the measurement above its ok.
8. Pour the mixture from the blender into bowl.
9. Add maple syrup, oils, and part of the wine.
10. Stir.
11. I haven't a measurement for the wine as this is to taste.
12. You do not want the other ingredients floating in wine, just part of the combined.
13. Place medallions in an oven glass so that they can lay flat and have a little room round them for the marinate Pour over the meat, turn them over a few times so the liquid can coat all the chicken.
14. Another way to accomplish I like is to place 1/3-1/2 of the medallions in a 2 or 3 large ziplock adding the liquid carefully remove extra air, zip them shut.
15. Carefully over your sink, just in case there is a leak, rotate the bags this will help to coat them.
16. If time allows place the meat mixture either in the bags on a plate, or the oven glass covered in refrig, for 1 hour.
17. Otherwise precede to baking instructions below Tightly cover with aluminum foil place in preheated 375 oven, for about 45min.
18. This will varies based on the thickness of the meat.
19. Remove aluminum foil cover, turn medallions over add remaining tomatoes some on top of meat, and bake for a additional 15min 20min uncovered till chicken appears, still moist rather caramel in color.
20. To serve place one serving on plate cover with tomato and marinate from the baking dish.
21. Also meat can be cubed and placed on salads. Or with pasta noodles. Conserving the baked marinate for a dressing.
22. We never have leftovers of this very long no matter what you do with them at this point.
23. Enjoy.
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