My cooking has made quite a turn lately. You may have noticed that from the lack of recipe sharing here. These days my cooking consists of things that I can do quickly, simply or that I will eat on for the week. I’m thinking about sharing some of those ideas because it really is a change and sometimes takes discipline to actually prepare something healthy rather than just snack on what is on hand. It’s an adjustment, but I can promise you I’m definitely not going hungry over here.
However, I did make something recently that was just SO DARN good I can’t wait for the boys to come home so I can share this with them. But in the meantime, I’ll make do with sharing it with you all. It might be one of my new favourite “go to” recipes and I’m thinking it might be yours too.
It checks all the boxes. Quick, Simple, Healthy, Tasty.
1/2 Cup Balsamic Vinegar plus another 1 T
1 T Honey plus another 1 tsp.
4 skinless, boneless chicken breasts
Pepper to taste
2 T Good Olive Oil
1 Medium Onion, chopped
1 T minced garlic
2 Pints cherry tomatoes halved
1/2 tsp dried thyme
4 oz Mozzarella cut into cubes
Handful of fresh spinach
In a small saucepan or pot combine the 1/2 cup balsamic vinegar and 1 T honey. Simmer over low heat, stirring until it is thickened and reduced. Remove from the heat. This takes about 15 minutes and DO NOT skip this! It makes the dish!!
Pound the chicken breasts to about 1/2 inch thickness. Sprinkle with pepper on each side. Heat 1 T olive oil in a large saucepan and cook the chicken breasts until lightly browned on one side. Flip and cook on the other side until done. (7-10 minutes total depending on size of chicken and heat). Make sure the chicken is done which is 165 degrees in the centre. When cooked through move to a plate and cover to keep warm.
Reduce the heat of the pan and add 1 T olive oil. Add the onion and cook until soft and opaque. Add in the garlic and cook until it smells delicious in your kitchen! Add in the tomatoes, thyme and 1 T balsamic vinegar and 1 tsp honey and a little pepper to your taste. (If you prefer salt add it here. If you know me, you know I rarely use salt). Cook on medium heat until the tomatoes begin to get soft, about 2 minutes.
Put the chicken back in the pan, around the tomatoes and then place the mozzerella bites around the pan. Cover the pan and let sit off of the heat until the mozzarella becomes soft.
Uncover the pan and pour the balsamic reduction over the top covering the chicken, then toss in the fresh spinach and stir around to wilt just a bit.
Spoon onto a plate – or a shallow bowl works wonders to keep all the juices – and Enjoy!
These pics do NOT do this dish justice . . .I just snapped in a hurry. If you make this please send me YOUR pictures and I can replace with some that will show off how beautiful this dish really is, as well as tasty.
I really do hope you try this. It’s too good not to share.