Recipes

Balsamic Vinegar Chicken served over marinated vegetables

• 4 (4-5oz) chicken breast, boneless & skinless
• Cooking Spray
• 1 Small onion
• 1/2 Red pepper diced
• 1/2 Yellow pepper diced
• 1/2 Green pepper diced
• 12oz Balsamic vinegar
• 6oz cornstarch
• 1 tablespoon sugar

• 1/2 red pepper julienne
• 1/2 green pepper julienne
• 1/2 yellow pepper julienne
• 1/2 zucchini julienne
• 1/2 red onion
• 3oz olive oil
• 1 dash salt
• 1 dash pepper
• 1 dash garlic
• 1 dash basil

Combine 3oz Balsamic Vinegar & Chicken in a shallow bowl or dish. Marinate in the refrigerator for 1 hour

Bring Balsamic Vinegar to a boil. Combine cornstarch & water to create a thickening agent for the vinegar. Once at a boil add 1 tablespoon of sugar & the cornstarch thickener to the boiling vinegar. Reduce heat & let vinaigrette simmer for 5 minutes.

Julienne peppers, zucchini & red onion.

Preheat skillet with cooking spray & grill marinated chicken until internal temperature of 165

In a separate skillet combine summer squash, carrots & zucchini & olive oil. Allow vegetables to sauté over medium heat. Add garlic, basil, salt & pepper to vegetables & mix well

After vegetables & chicken are cooked lay vegetables on platter & place chicken breast on top. Drizzle with balsamic vinaigrette.