Balsamic-Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 tsp I can't believe it's not butter light2 minced garlic cloves1 6-oz box rice pilaf mix, such as Near East brand4 tsp olive oil4 6-oz boneless, skinless chicken breast halves Salt and freshly ground black pepper1 small onion, chopped1 tsp dried thyme1 sprig of fresh rosemary, chopped3 garlic cloves chopped1/4 cup balsamic vinegar1 1/2 Tbsp honey1 cup chicken stock or broth15 fresh basil leaves, 8 left whole, the rest shredded or torn2 vine-ripe tomatoes, sliced3 sticks Weight Watchers smoked mozzarella sticks
1. In a medium pot over high heat, melt 2 tsp butter and sauté the minced garlic for a minute or so. Add 1 3/4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.
2. While the rice is cooking, heat a large skillet over medium-high heat for the chicken. Add 2 tsp olive oil. Season the chicken with salt and pepper, then add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side.
3. Transfer the chicken to a platter and cover with foil. Return the pan to the heat and add the 2 tsp olive oil and the onions, thyme, rosemary and garlic, then sauté for 4 to 5 minutes.
4. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
5. While the glaze is reducing, finish the rice pilaf. Add the shredded basil to the cooked rice, stirring with a fork to fluff the rice and combine the basil at the same time.
6. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tsp of cold butter. Stir and shake the pan until the butter melts.
7. Add the chicken breasts to the pan and coat them in the balsamic glaze. Top each breast with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast. Drizzle the olive oil over the tomato, basil, and cheese and season with salt and pepper.
8. Serve the chicken alongside the garlic rice pilaf.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
2. While the rice is cooking, heat a large skillet over medium-high heat for the chicken. Add 2 tsp olive oil. Season the chicken with salt and pepper, then add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side.
3. Transfer the chicken to a platter and cover with foil. Return the pan to the heat and add the 2 tsp olive oil and the onions, thyme, rosemary and garlic, then sauté for 4 to 5 minutes.
4. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
5. While the glaze is reducing, finish the rice pilaf. Add the shredded basil to the cooked rice, stirring with a fork to fluff the rice and combine the basil at the same time.
6. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tsp of cold butter. Stir and shake the pan until the butter melts.
7. Add the chicken breasts to the pan and coat them in the balsamic glaze. Top each breast with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast. Drizzle the olive oil over the tomato, basil, and cheese and season with salt and pepper.
8. Serve the chicken alongside the garlic rice pilaf.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 465.4
- Total Fat: 12.0 g
- Cholesterol: 72.5 mg
- Sodium: 889.5 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 2.1 g
- Protein: 35.0 g
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