Friday, July 11, 2008
Good but nothing special
--Rosemary Balsamic Chicken
Rosemary Balsamic Chicken
Home Cooking 2005 Recipe Annual Copyright 2005
1 ½ tablespoons Dijon mustard
1 tablespoon honey
1 ½ teaspoons rosemary
1 clove minced garlic
1 tablespoon red wine vinegar
½ cup chicken broth
½ cup balsamic vinegar
2 tablespoons olive oil
4 boneless, skinless chicken breasts halves
Combine Dijon mustard, honey, rosemary, garlic, red wine vinegar, chicken broth and balsamic vinegar. Whisk in olive oil. Set aside.
Lightly pound chicken breasts to a uniform thickness and place in a ziptop plastic bag. Pour marinade over chicken and refrigerate 2 to 4 hours.
Grill chicken breasts over medium-high heat. Marinade can be simmered for 10 minutes and served as a sauce over cooked chicken.
I had this chicken on the menu and then I decided to also make grilled chicken for my mom and sister when they came earlier this week. I marinaded that chicken in some bottled dressing - some sort of honey dijon vinaigrette. Both versions were equally tasty but nothing to write home about. It was much easier just to open the bottled dressing and pour.
I saw something mind-blowing in the grocery store last night. They have a small cart near the door that they usually display meat specials in but today there was a variety of prepared Italian meals - sausage and peppers, stuffed shells, lasagne, etc. They were in trays that were 9x13 or less and although they each weighed 3-4 pounds, they were priced from $18 to $25! For a family-sized entree (not party sized). You can buy sausage for less than $2/pound and that one was about $25 for 4.5 pounds. It was just cooked with some peppers and onions added. $18 for stuffed shells? How desperate could a person be to put dinner on the table?
Question of the Day: Would you pay those prices?