Post by Kathy on Jun 23, 2019 17:18:35 GMT
Balsamic Glaze Pico Chicken
I learned how to make Pico de Gallo at work and it is the easiest thing to make! So easy and a great thing to make with those garden fresh tomatoes whether they are from your garden or a Farmer's Market! Nice crisp red onion with the fresh tomatoes with a hint of lime is awesome for the taste buds! If you aren't a fan of heat you can leave the jalapeno pepper out and it will be delicious! I have tasted it before adding the jalapeno and it was perfect! Pico tastes so fresh too!
We love Pico and Balsamic Glaze! If you have a Trader Joes near you, you have to buy some of their Balsamic Glaze! You can also make your own glaze, directions below! Pico and Balsamic Glaze is a marriage made in heaven! You could eat it with a spoon by itself!
We couldn't get enough of it!I served this with Knorr's Creamy Chicken Rice! Yummy!
This is a recipe that we make at work! Big Seller!
4 boneless skinless chicken breast (if to thick just buy 2 and butterfly cut all the way thru to make 4)
Lawry's Seasoned Salt, to taste
1 Tablespoon minced garlic
1 Tablespoon extra virgin olive oil
Enough garden tomatoes to make 3 cups, diced
1 medium red onion, diced
1 bunch or a handful of cilantro leaves or basil leaves, chopped fine
1 medium jalapeño pepper, seeds removed and diced small (you can leave this out for no heat, it will still taste amazing))
fresh lime juice from 2 small limes
sea salt, to taste
shredded Parmesan cheese, to taste
1/3 cup balsamic glaze (I use Trader Joe's but to make your own, directions below)
Season chicken with Lawry's Seasoned Salt on both sides.
Heat a skillet on medium high heat with Olive Oil. Add chicken to skillet and cook 5-6 minutes on each side, until fully cooked through, 175°.
While the chicken is cooking, in a medium bowl, make Pico de Gallo (directions below) using diced tomatoes, onion, cilantro, jalapeño, lime juice and salt.
Top chicken with cheese, glaze and Pico and leave in warm skillet until cheese melts. Drizzle more glaze on top if desired.
To make Pico de Gallo
In a large bowl, dice tomatoes, onion, cilantro and jalapeno pepper. Squeeze lime juice into tomato mixture. Add salt. Mix well.
Refrigerate, covered 2 hours or longer. Can use same day or refrigerate until the next day.
Read more: kathyskitchen.proboards.com/thread/564/pico-de-gallo#ixzz5rgqzFAsB
To make Balsamic Glaze
16 ounces Balsamic Vinegar
½ cup sugar
pinch of salt
Pour balsamic vinegar into a saucepot. Add sugar and a pinch of salt. Stir to combine.
Place the saucepot over medium heat. Once the balsamic vinegar comes to a boil, stir again, and occasionally watch it. When the balsamic glaze is thick and syrup like and has reduced by half, about 20 to 30 minutes, remove the pot from the burner and allow it to cool.
Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.
