Balsamic Orange Glazed Chicken with Creamy Goat Cheese Polenta
Seared chicken with a tangy, but slightly sweet Glazed Balsamic Vinegar Orange sauce with creamy goat cheese polenta
Foto: Half Baked Harvest
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 pounds boneless skinless chicken breasts (about 2)
- Salt and freshly ground black pepper
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried rosemary
- 1/2 cup orange marmalade
- 1/2 cup balsamic vinegar
- 1/4 cup chicken broth
- 1/8 cup chopped fersh parsley (plus mor for garnish)
- polenta
- 1 1/2 cups water or chicken broth (plus more for thinning)
- 1 1/2 cups milk
- 1 cup polenta
- 2 tablespoons butter
- 4 ounces goat cheese
- salt and pepper
Steps
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In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
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Season the chicken with salt, pepper and poultry seasoning. When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
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In a small bowl, stir together the orange marmalade, balsamic vinegar and chicken broth. Pour over the chicken. Bring to a boil and then reduce heat and simmer 10 to 15 minutes, turning the chicken once or twice to make sure the glaze gets coated all around.
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Well the sauce thickens make the polenta. Bring water or chicken stock and milk to a boil in a medium size pot. Whisk in polenta and cook 2-3 minutes until thickened. Stir in butter and goat cheese, season with salt and pepper.
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To serve assemble the polenta in a shallow bowl or plate top with chicken and spoon more glaze over top if desired. Garnish with chopped parsley.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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