Balsamic glazed Chicken Recipe

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Ingredients:

Serving

chicken

Directions:

For the glaze, whisk:
/4 c. ea. balsamic and low-sodium soy
T. ea. brown sugar and honey
T. garlic, minced
Sprig rosemary
Salt and pepper to taste
For the chicken, heat:
T. canola oil
Boneless, skinless chicken breasts
For polenta, boil
C. water
C. cream or milk
T. minced garlic
/2 c. yellow cornmeal
/2 c. gruyere
Pkg. baby spinach and arugula mix (3 oz, 6 cups)
For the glaze whisk together ingred. in pan over med.-high heat; add rosemary and cook until reduced by half, 3 minutes. Season with salt and pepper, keep warm.
For the chicken, heat oil in a skillet over med-high. Season chicken with salt and pepper. Add chicken and saute until golden brown 5-6 min. Flip chicken and saute another 4-5 minutes. For polenta boil water, cream, and garlic in pan over med. heat. Sprinkle in cornmeal whisking until smooth. Boil 2-3 minutes, stir in cheese until melted. Add greens by the handful until wilted, 2 min. Reduce heat to med. low simmer 2 minutes. Season with salt and pepper. Serve chicken with polenta and drizzel with glaze.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.