| Balsamic Glazed Plums over Grilled Chicken, Mint and Pine Nuts | |
|
|
|
| Servings: | 4 | | Serving Size: | | | Prep Time: | 20 mins | | Total Time: | 35 mins |
| |
1 serving: 1 chicken breast, 1 cup spaghetti, 1 plum (2 halves) |
|
|
|
| NUTRITIONAL INFORMATION 490 Calories; 49 g Carbohydrates; 15 g Fat; 2 g Saturated Fat; 37 g Protein; N/A Cholesterol; 6 g Fiber; N/A Potassium; 530 mg Sodium; N/A Added Sugars |
|
|
|
| Ingredients | 4 each 3 oz. Skinless Boneless Chicken Breast | 1 qt Pasta, Barilla Spaghetti Cooked | 4 each Plums, Fresh | 2 each Thyme Sprig, Fresh | 3 each Garlic, Fresh, Sliced | 1/4 cup Wine, White | 1/2 cup Onions, Fresh, Julienne Sliced | 1Tbsp Extra Virgin Olive Oil | 1 Tbsp Balsamic Vinegar Glaze | 1/4 cup Vinegar, Balsamic | 2 tsp Pine Nuts | 2 Tbsp Mint Fresh | 1/4 tsp Kosher Salt | 1/4 tsp Black Pepper, Ground | 1 tsp Lime Zest |
| | Preparation | 1. Brush oil evenly on each chicken breast. Place chicken on hot grill. Cook until golden brown and internal temperature reaches 165F degrees. | 2. Wash and cut the plums in half-then remove the seed/pit. Heat the olive oil in a pan over medium-high heat and then sear the plums face side down for 30 seconds- add the onions to the pan. Sautee the onions until starting to caramelize, flip the plums over add then add the garlic. Sautee this mixture for 2 minutes or so or until the garlic starts to soften. | 3. Add the thyme sprigs, and then deglaze the pan with wine. Add the balsamic vinegar and then turn the heat down. Simmer this mixture for 3 minutes. Add the salt, pepper and lemon zest to the balsamic glaze. Let the liquid thicken and then serve immediately. (Optional: remove the thyme sprigs). | Garnish with toasted 1/2 teaspoon pine nuts, and 1/2 tablespoon mint leaves. | | Tips & Notes | |
|
|
|
