Category Archives: chicken

Balsamic Roasted Chicken

Chicken. So boring, but essential to a busy lifestyle. I’m always looking for some way to spice it up — a good marinade makes all the difference in the world. This intense glaze and marinade is modified from Giada DeLaurentis’ Balsamic Glazed Chicken Wing marinade.

2 boneless skinless chicken breasts
2 tbsp balsamic vinegar
2 tbsp honey
2 tbsp brown sugar
1 tbsp soy sauce
1 tbsp olive oil
2 cloves garlic, finely minced
pinch kosher salt
freshly ground black pepper
1 pinch red pepper flakes

Mix all ingredients together, whisking with a fork until the brown sugar is dissolved and the honey is distributed.

Pour marinade into a ziplock bag and add the chicken breasts.  Marinate at least 30 minutes, or for best results, up to 2 hours.
Preheat oven to 375.  Shake off excess marinade (reserving marinade) and place chicken on a foil-lined baking sheet coated with cooking spray (you’ll thank me later for this – otherwise you will never get the crust off your baking sheet).  Roast 25 minutes, or until the chicken is cooked through and no longer pink in the middle.  While the chicken is roasting, pour the leftover marinade into a small saucepan and boil until the liquid reduces to a glaze.
Slice the cooked chicken on a diagonal and toss with the reduced glaze (or drizzle the glaze over the chicken, if you’re going for the artsy look).

I served this chicken with cheesy zucchini and orzo and a salad.  Success!

Balsamic Marinated Chicken on Foodista


Goodness, gracious, great balls of chicken!

Today I bring you yet another Smitten Kitchen recipe: Baked Chicken Meatballs.  This one is originally from Gourmet Magazine via Epicurious – it’s like whisper down the lane, recipe-style.

The meatballs go with a roasted red pepper salsa-like sauce called peperonata.  As a disclaimer, I will let you know that I roasted my own peppers and peeling them was a hassle.  But I was also trying to follow two recipes at once, and didn’t exactly follow the directions for blackening the peppers and slow roasted them instead….I suspect that by blackening them, the peeling process would become much easier.  Your call.

The meatballs themselves were really great – flavorful and not too heavy.  You will want to make these again, immediately.  In fact, I liked them so much that I ate a leftover one on toasted italian bread with a smear of goat cheese for lunch the next day, and then finished them off for dinner that night with the leftover pasta.  Incidentally, I served the meatballs with pasta with a red pepper and goat cheese sauce, which was fine, but overall unremarkable, especially compared to the meatballs’ glory.


1 lb ground chicken
about 3 tbsp finely chopped flat leaf parsley
2 tbsp + 1 tbsp olive oil
1 small onion or 1/2 large onion, finely chopped
2 cloves garlic, finely chopped
1 c. torn up bread – i used a bolillo roll
1/3 c. milk – i used original-flavor almond milk and it was fine
1/2 teaspoon each salt and pepper
1 large egg
2 tbsp tomato paste, divided


1. preheat the oven to 400 degrees.  heat a large skillet over medium high heat.

2. pour the milk over the bread in a small bowl and toss to make sure all the bread gets contact with the milk.  let it soak 3-4 minutes, or until the onions are done.

3. add 2 tbsp olive oil to the skillet.  when the oil shimmers, add the onion and garlic, and the salt and pepper.  saute until the onion softens, about 3-4 minutes.  try not to let it brown too much – if it starts to, turn down the heat.  when the onions are soft, remove from heat.

4. squeeze the bread to remove excess milk, and discard milk.

5. in a large bowl, beat the egg.  add the bread, ground chicken, onion and garlic mixture, parsley, and 1 tbsp tomato paste, and plunge your hands into the chickeny mixture.

6. form 12 meatballs out of the mixture.  in a small bowl, mix the remaining tomato paste and remaining tbsp olive oil with a fork.  brush the mixture over the tops of the meatballs.

7. bake 15-20 minutes at 400, until just cooked through.  mine were done right at 15, so check them then.

8. top with peperonata if you like – i really liked how the tangy peperonata cut the richness of the meatballs.

Note on peperonata: Deb at Smitten Kitchen recommended that you roast the peppers whole, then remove the skin before cutting them up.  Here are some instructions for roasting and peeling red peppers – let me know if it goes better than my attempt!

"The name’s Sprout. Brussel Sprout."

Somehow, I made it adulthood without ever eating a brussel sprout. My parents never made them, and they certainly didn’t have a reputation that made me inclined to try them on my own. But last Thanksgiving, the lovely Laura brought roasted parmesan brussel sprouts to my dinner, and I was surprised at the result. They were crunchy, nutty, salty, and had a certain je ne sais quoi about them. Plus, they look like cute little baby cabbages.

Fast forward one year. I remembered them being good, but never thought to make them myself. My friend Karen made balsamic brussel sprouts with bacon and put them on her blog, Does That Make Sense?, and they looked so delicious that I picked some up on my next grocery trip. I crossed her recipe with Mark Bittman’s similar recipe from Bitten.

I served these babies with pecan crusted chicken and sweet-potato pear puree. I’ll throw in the rough details of those too (after the Sprouts), for your dining pleasure.

Ingredients: – there are no definite amounts required, adjust the proportions to your heart’s content.
Sliced brussel sprouts – I sliced each into 3-4 pieces
Bacon – chopped up. I used 3 strips.
Handful of dried figs, quartered
Balsamic Vinegar

Cook the bacon in a nonstick pan or pot over medium-high heat until cooked through. I used a big pot to avoid sprouts ending up everywhere. When the bacon is cooked, add in the sprouts and let them brown for about 5 minutes, stirring every minute or so. Add the figs, then add about a quarter cup of water and stir – this will evaporate quickly, but will soften the figs and help all the flavors mix. Then add about a quarter cup of balsamic vinegar and stir as it boils off. When the liquid of the vinegar has all disappeared, your sprouts are ready!

The final product.

Pecan Crusted Chicken Tenders
– Dip chicken tenders (you can cut boneless chicken breasts into thirds) into a mixture of one beaten egg mixed with one tablespoon of olive oil. Then dip into a mixture of equal parts of whole wheat breadcrumbs and crushed pecans, seasoned with garlic powder, salt and pepper. Bake 15-20 minutes at 375 degrees.

Sweet-potato pear puree – Roast sweet potatoes at 400 degrees for 1 hour, or until done. Peel the potatoes and put the sweet potato in a food processor or blender with 1 pear, peeled and cubed, or add a can of pear baby food (make sure it doesn’t have any other fruits mixed in). Add a little milk or cream and blend. If your blender won’t integrate the ingredients, add some more milk.