Chicken with Strawberry Pepper Glaze

Chicken with Strawberry Pepper Glaze

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by Charlotte Today

WCNC.com

Posted on April 4, 2013 at 11:47 AM

Updated Thursday, Apr 4 at 12:22 PM

Seared free range chicken over spring green and basil salad with strawberry black pepper glaze

Ingredients:

1 Free Range Chicken Breast skin on
Salt and Pepper
2 Cups Spring Greens
¼ Cup Basil Chiffonade
2 tsp Extra Virgin Olive Oil
1 tsp lemon juice
1 tsp champagne vinegar

Method of Preparation:

You will start by searing the chicken in a pan and then transferring it to finish in the oven.  Preheat your oven to 375°F.  In a medium sauté pan place 2 tsp vegetable or canola oil.  Heat the pan over medium heat for 1 minute.  You do not want the pan too hot it will burn the skin of the chicken.  Sprinkle salt and pepper on both sides of the chicken.  Gently lay the chicken skin side down away from you so that you do not splash hot oil on yourself.  Lift the chicken one time and lay it back down in the pan, this will create another layer of oil between the chicken and the pan which will prevent it from sticking.  Increase the heat to high and let the chicken be.  When it is done it will release from the pan and you will easily be able to turn the chicken.  As soon as the chicken is turned place it in the oven for 12-15 minutes or until the internal temperature is 165°F.
In the meantime pace your spring greens and basil in a bowl and dress with the extra virgin olive oil, champagne vinegar, lemon juice and salt and pepper. 
 
For the glaze:

1 Cup Strawberries
1/3 Cup Honey
2 tsp black pepper
¼ Cup Minced Red Onion
¼ Cup Red Wine
Method of Preparation:
In a small sauce pan place the red wine and the onions.  Simmer until the onions are tender and add in the honey and the strawberries and the black pepper. Simmer for another 5-10 minutes and then pour over your chicken. 
 

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