EmperorToirtul: I was so confused why you were slapping and shaking the chicken, and then the next frame showed you cutting it
manfrin: This is not a bruschetta.
DaPizzaMain: Still not sure why you would measure cheese in tablespoons
Ariel_Etaime: Did you reduce the vinegar sauce much longer and just not show it in the gif? It looks much thicker when its spooned on the chicken.
soomuchcoffee: The pattern on the napkin made me wonder why anyone would strain their vinegar first. Like I have been doing it wrong for YEARS!? Oh…napkin…right.
lazercheesecake: Healthy and delicious! For those of you like me who hate chicken breast, Marination is king. Especially if you add a little of the sauce mixture to the chicken 30-24 hrs ahead of time, the chicken will be more moist, juicy and flavorful. Alternatively you could just use chicken thighs. The health cost isn’t that big and it is much more flavorful and less dry. As it is with chicken, I say don’t be afraid to add thyme and oregano to the mix. Those are wonderful herbs often used in Italian cooking and jives really well with light flavor profile of chicken breast.
Simple kitchen tips include putting a moist towel or paper towel under the cutting board when cutting meat especially chicken. It’ll keep the board from sliding all over the place and make your life easier. If you can, flatten the breast some before stuffing it. Flatter chicken cooks more evenly and helps you from overcooking any part of the chicken which is what causes it to be dry. As such, you also don’t want to sear chicken on as high heat as you would a steak.
Honestly, chicken, though cheap, accessible, and super tasty, is a lot more work than people give it credit for. There are a lot of ways to really bring out the best of chicken but do be wary that it is a bit of a hassle to take that chicken from pedestrian to the next level. But the more you do put effort the more you are rewarded as a perfectly cooked chicken is to die for. Happy cooking!
hibarihime: Good recipe! I most likely will be making this in the next the upcoming weeks with a few changes like seasoning the chicken with more than just salt and pepper like Italian seasoning and not cook the chicken in the balsamic marinade since I feel it might soak up too much of that and make the whole dish taste like balsamic. I would just use the marinade as the glaze by just cooking it down separately then finish the recipe as follows.
Edit: Now I’m trying to figure out a good side dish for this. Maybe some herb roasted potatoes
solrael: Idk why, but it really bothers me to see the ring on the hand while touching chicken.
Great looking recipe though!
vidyagames: /r/mildlyvagina
chewysowner:
[Original Mealthy.com Recipe] (https://mealthy.com/recipes/1345)
**Ingredients:**
¾ cup plus 1 tablespoon balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon-style mustard
3 large garlic cloves, grated
2 cups cherry tomatoes, halved
¼ cup julienned basil leaves, plus more for garnish
1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken breast halves
salt and pepper
2 tablespoons shredded mozzarella cheese
2 tablespoons olive oil
**Preparation:**
Stir ¾ cup balsamic vinegar, honey, Dijon-style mustard, and garlic together in a large bowl.
Mix remaining balsamic vinegar, tomatoes, basil, and extra-virgin olive oil together in a separate bowl; season with salt and pepper.
Cut a horizontal pocket into the side of each chicken breast half. Pat chicken dry with a clean paper towel and season with salt and pepper both inside and out.
Stuff about ½ tablespoon mozzarella cheese into each chicken breast and press to seal. If the opening won’t stay closed, use toothpicks to seal the flaps together.
Warm 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium heat. Cook chicken in hot oil until the meat is no longer pink in the center and the juices run clear, 3 to 4 minutes per side.
Pour the vinegar-honey mixture into the skillet, bring to a simmer, and cook until thickened to a syrupy consistency, 3 to 5 minutes.
Divide chicken breasts between four plates. Spoon tomato mixture onto the chicken. Drizzle the pan sauce over the topping. Garnish with more basil to serve.
Hands: Angela
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