Happy Winter! I tried this last night for the first time and it's incredibly easy. I threw in a few extra vegies (marked with a *) I had on hand as tomatoes are not that great right now. In particular, adding some mushrooms is a great juicy idea for Winter time and is well worth the taste. The balsamic makes the chicken all nice and sticky, if the pan dries out just splash in some stock or water to keep it all going. I serve the dish with steamed vegies, green peas would also be very good.INGREDIENTS
500g chicken breast fillets, trimmed, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tsp minced garlic
1 tablespoon olive oil
250g cherry tomatoes
Handful of mushrooms, quartered*
1 stick of celery, sliced*
1 shallot*
100g baby spinach leaves
1/2 cup fresh basil leaves
Serves 4
METHOD
1. Place chicken in a large, shallow, glass or ceramic dish. Season with salt and pepper. Whisk vinegar, honey and garlic in a small bowl. Pour over chicken. Turn chicken to coat. Cover and refrigerate for 30 minutes, if time permits.
2. Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes or until browned and cooked through. Remove to a plate.
3. Add cherry tomatoes, mushrooms and celery to pan. Cook, stirring occasionally, for 3 minutes or until tomatoes start to soften. Return chicken to pan. Add spinach. Cook for 1 to 2 minutes or until spinach is just wilted. Top with basil leaves. Serve.
NUMBERS (per 30g serve, approximately)
Protein: 28.5g
Carbohydrate: 5.6g
Fat: 6.4g
Adapted from:
http://www.taste.com.au/recipes/18327/balsamic+chicken+with+spinach+and+cherry+tomatoes
