Recipe Introduction:
I really enjoy preparing this recipe time after time because it is just full of everyday ingredients, that a majority of people have sitting in their pantries and refrigerators. Balsamic Vinaigrette in the main component in this recipe, providing a tangy and sweet flavor to the chicken, as well as a excellent glaze to keep your chicken moist and flavorful. The Fresh orange really adds a nice citrus flavor that pairs well with the tanginess of the Balsamic Vinaigrette. The best lesson this recipe can teach is that balsamic vinaigrette is more than just a salad dressing. It is perfect for reducing into a sauce and it is also a great marinade.
Note: Recipe Formatted for four servings
Ingredients for Roasted Chicken Breast:
4 Chicken Breasts
1/4 Cup Olive Oil
1/2 Cup Balsamic Vinaigrette
1/2 Cup Fresh Squeezed Orange Juice
1/4 Cup Worchestershire Sauce
Salt and Pepper to taste
2-3 oranges
Ingredients for Sun-Dried Tomato Brown Rice:
2 cups of Brown Rice
1 tablespoon of chicken stock
1/2 cup of sun-dried tomato's
2 Tablespoon of Olive Oil
1/4 cup of Diced Onion
Ingredients for Balsamic Orange Glaze:
Glaze will be made from a reduction of the ingredients the chicken was roasted in!
Ingredients for Sauteed Garlic Greens:
2 Tablespoons of Olive Oil
2 Bunches of a green of choice (I prefer Kale, as it is not too bitter and is packed with nutrients)
1 Tablespoon of minced Garlic
1/4 Cup of Onions
Salt and Pepper to taste
Cooking Process for Roasted Chicken Breast:
1. Pre-Heat Oven to 350 degrees
2. Place Chicken in a Roasting Pan
3. Combine the olive oil, balsamic vinaigrette, orange juice, worchestershire sauce, and the salt and pepper over the chicken
4. Roast Chicken for 30 minutes
Cooking Process for Sun-Dried Tomato Brown Rice:
1. Place brown rice in a deep roasting pan
2. Dissolve chicken stock in 3 1/2 cups of warm water
3. Pour the Liquid Chicken Stock over the rice
4. Pour 1 tablespoon of Oil over the rice
5. Cover the rice with foil and bake on 350 degrees for 45 minutes
6. Remove rice from the oven
7. In a small sauté pan heat 1 tablespoon of olive oil on high heat
8. Add onion and sun-dried tomato until caramelized
9. Mix the Onion and Sun-Dried Tomato into the cooked rice and serve
Cooking Process for Balsamic Orange Glaze:
1. Remove Chicken from the oven
2. Pour the remaining liquid from the chicken into a sauce pan
3. Reduce the liquid on high heat until it has reached a sauce like consistency
4. Plate the chicken and Ladle the Glaze over it
5. Garnish the plate with orange slices
Cooking Process for Sauteed Garlic Greens:
1. Heat oil on high heat in large and deep sauté pan
2. Saute onion until translucent
3. Add Greens
4. Add the garlic and season with salt and pepper once greens begin to wilt
5. Plate the greens
I really enjoy preparing this recipe time after time because it is just full of everyday ingredients, that a majority of people have sitting in their pantries and refrigerators. Balsamic Vinaigrette in the main component in this recipe, providing a tangy and sweet flavor to the chicken, as well as a excellent glaze to keep your chicken moist and flavorful. The Fresh orange really adds a nice citrus flavor that pairs well with the tanginess of the Balsamic Vinaigrette. The best lesson this recipe can teach is that balsamic vinaigrette is more than just a salad dressing. It is perfect for reducing into a sauce and it is also a great marinade.
Note: Recipe Formatted for four servings
Ingredients for Roasted Chicken Breast:
4 Chicken Breasts
1/4 Cup Olive Oil
1/2 Cup Balsamic Vinaigrette
1/2 Cup Fresh Squeezed Orange Juice
1/4 Cup Worchestershire Sauce
Salt and Pepper to taste
2-3 oranges
Ingredients for Sun-Dried Tomato Brown Rice:
2 cups of Brown Rice
1 tablespoon of chicken stock
1/2 cup of sun-dried tomato's
2 Tablespoon of Olive Oil
1/4 cup of Diced Onion
Ingredients for Balsamic Orange Glaze:
Glaze will be made from a reduction of the ingredients the chicken was roasted in!
Ingredients for Sauteed Garlic Greens:
2 Tablespoons of Olive Oil
2 Bunches of a green of choice (I prefer Kale, as it is not too bitter and is packed with nutrients)
1 Tablespoon of minced Garlic
1/4 Cup of Onions
Salt and Pepper to taste
Cooking Process for Roasted Chicken Breast:
1. Pre-Heat Oven to 350 degrees
2. Place Chicken in a Roasting Pan
3. Combine the olive oil, balsamic vinaigrette, orange juice, worchestershire sauce, and the salt and pepper over the chicken
4. Roast Chicken for 30 minutes
Cooking Process for Sun-Dried Tomato Brown Rice:
1. Place brown rice in a deep roasting pan
2. Dissolve chicken stock in 3 1/2 cups of warm water
3. Pour the Liquid Chicken Stock over the rice
4. Pour 1 tablespoon of Oil over the rice
5. Cover the rice with foil and bake on 350 degrees for 45 minutes
6. Remove rice from the oven
7. In a small sauté pan heat 1 tablespoon of olive oil on high heat
8. Add onion and sun-dried tomato until caramelized
9. Mix the Onion and Sun-Dried Tomato into the cooked rice and serve
Cooking Process for Balsamic Orange Glaze:
1. Remove Chicken from the oven
2. Pour the remaining liquid from the chicken into a sauce pan
3. Reduce the liquid on high heat until it has reached a sauce like consistency
4. Plate the chicken and Ladle the Glaze over it
5. Garnish the plate with orange slices
Cooking Process for Sauteed Garlic Greens:
1. Heat oil on high heat in large and deep sauté pan
2. Saute onion until translucent
3. Add Greens
4. Add the garlic and season with salt and pepper once greens begin to wilt
5. Plate the greens