| Today's Special Recipe - Balsamic Chicken on Minted Spinach, Fennel and Grape Slaw
Ingredients:
4 chicken breast halves, skinless and boneless
1 tablespoons olive oil
Marinade:
½ cup bals
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Preparation:
In medium bowl, whisk together balsamic vinegar, olive oil, mashed garlic, brown sugar, ¼ cup fresh mint and 1 teaspoon salt.
Pour ingredients into large zipper-lock bag; add chicken and seal bag.
Turn chicken to make certain that all parts are coated with marinade.
Refrigerate for at least 2 hours and up to 24 hours.
To cook chicken, place large skillet on stove over high heat.
When very hot, add 1 tablespoon olive oil.
Remove chicken from marinade and let e..
Balsamic Chicken on Minted Spinach, Fennel and Grape Slaw Recipe >> View All Recipes |
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