Balsamic Fig Chicken

Balsamic Fig Chicken via Semi-Vegetarian.com

Earlier this summer someone gave us a jar of fig jam as a hostess gift. It’s been delicious on toast, but I’ve been eager to experiment using it as an ingredient, too! Balsamic fig chicken is super simple to make, and comes together in about 20 minutes. Our whole family loved it, and my husband even commented that it seemed like a “fancy” dish that could be served to company! 

Keep portion sizes in mind when preparing this dish. One serving of chicken breast is three ounces which is about the size of a deck of cards. At restaurants it’s not uncommon to have the equivalent of three to four servings of chicken on one plate, and often these portion sizes carryover to our homes. This recipe is made for four true portions of chicken (i.e., four deck of cards sized pieces), so if you plan to serve more chicken you may want to double the sauce recipe.
Balsamic Fig Chicken- ready in just 20 minutes! via Semi-Vegetarian.com
To make your chicken breasts an appropriate serving size, butterfly them open by slicing horizontally, then slice down the center. Depending on the starting size of the chicken breast, you may be able to just slice it down the center and pound each piece a bit thinner.

Nutrition stats shown for one serving:
Balsamic_Fig_Chicken_Nutrition

Balsamic Fig Chicken
Serves 4
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 2 chicken breasts
  2. 2 tablespoons olive oil
  3. 1/4 cup water
  4. 1/4 cup fig jam
  5. 2 tablespoons balsamic vinegar
  6. salt and pepper to taste
Instructions
  1. Heat a large, deep skillet over medium heat
  2. Cut the chicken breasts in to four even pieces (pound thick pieces, if needed)
  3. Add the olive oil to the pan and swirl to coat
  4. Sprinkle the chicken lightly with kosher salt and cook 4-6 minutes per side
  5. Transfer cooked chicken to a plate and loosely cover with foil to keep warm
  6. Turn the heat to low and pour water in the pan (stand back as there will be a burst of steam).
  7. Whisk quickly to scrape up brown bits from the pan.
  8. Turn off the heat and add the jam, balsamic vinegar, and a bit of ground black pepper to the pan. Whisk constantly until smooth.
  9. Add the chicken back to the pan and spoon the glaze over each piece.
Notes
  1. Remember that one serving of chicken is about the size of a deck of cards. If you plan to serve more chicken, you may want to double the sauce recipe.
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Banana Muffins

Healthier Banana Muffins via Semi-Vegetarian.comBanana bread or banana muffins are one of my default ways to use up overripe bananas. Usually banana muffins are high in sugar and calories, and while delicious, aren’t exactly something we should eat on a regular basis. This version is based off my go-to banana bread recipe with a few healthier swaps. Subbing in a bit of whole wheat flour, applesauce for some of the oil, and reducing the sugar make a huge difference in the nutritional content without sacrificing any of the taste. If you’re looking for a healthier muffin that’s not too healthy (as I’ve heard people say), give this one a try! Banana Muffin Nutrition Comparison- lighted up without losing any classic taste. Via Semi-Vegetarian.com

Not sure why serving size is showing up as a tiny bit different… both are for one muffin.

I made this recipe in muffin form for easy, pre-portioned serving and because of the greatly reduced baking time; however, you can definitely make it in a loaf pan. Check it after 45 minutes, but it may take as long as 60 minutes. The loaf will be done when a toothpick inserted in the center comes out clean. A tip for making in muffin form– use a 1/4 cup measuring cup to scoop the batter in to the muffin pan. It fills each muffin cavity almost exactly 2/3 full!

Healthier Banana Muffins
Yields 12
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 cup all purpose flour
  2. 1/4 cup whole wheat flour
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 2 eggs
  7. 2 very ripe bananas
  8. 1/2 cup unsweetened applesauce
  9. 1/4 cup canola oil
  10. 1/3 cup sugar
Instructions
  1. Preheat the oven to 350 degrees and spray a muffin tin with non-stick spray (12 muffins)
  2. Combine the all purpose flour, whole wheat flour, baking soda, baking powder, and salt in a large bowl and mix well (consider using a whisk to ensure it's evenly mixed)
  3. In a medium bowl, mash the bananas and add the eggs, applesauce, canola oil, and sugar. Mix until smooth.
  4. Pour the banana mixture in to the flour mixture and stir just until combined.
  5. Using a 1/4 cup measuring cup, scoop the batter in to the muffin pan. Each muffin cavity should be about 2/3 full.
  6. Bake 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the muffins to rest in the pan for a few minutes, then transfer to a wire rack to cool.
Notes
  1. This recipe can also be made in to banana bread. Pour the batter in to a greased loaf pan and bake 45 - 60 minutes until a toothpick inserted in the center comes out clean.
Semi-Vegetarian http://www.semi-vegetarian.com/

 

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