BALSAMIC GLAZED CHICKEN

BALSAMIC GLAZED CHICKEN

INGREDIENTS:

• Four 6-ounce (or two larger) boneless, skinless chicken breasts
• 1 1/2 teaspoons dried thyme (or 2 teaspoons fresh)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons extra-virgin olive oil
• 1/3 cup water
• 1/4 cup balsamic vinegar
• 2 teaspoons honey
• 2 tablespoons butter, cut into bits
• spinach, for serving (optional)

DIRECTIONS:

• 1. Mix thyme, salt and pepper in a small bowl. Pat both sides of the chicken breasts with the spice mixture. Heat a large skillet with the olive oil over medium heat. Add the chicken, cook for 2 to 3 minutes (or until browned). Turn and cook the other side until browned. Transfer to a plate and cover with foil.
  2. Add water, vinegar, and honey to the skillet. Bring to a boil, stirring constantly. Boil for 2 minutes or until slightly syrupy and reduced by half. Add the butter and stir until melted. Reduce the heat to medium-low and return the chicken to the pan. Cook for about 3 minutes in the glaze, then turn the chicken over and cook for an additional 3 minutes (or until chicken is cooked through). Serve drizzled with glaze.
  3. If you'd like to serve over spinach, heat 1/3 cup of water in a large skillet, add a bag of spinach, place the lid on top and let it cook and wilt. Add salt and pepper, as desired, and serve chicken on top of the spinach.

TIPS:

• • If you'd like to serve this over spinach (as the photo shows), place one bag of spinach in a large skillet and sprinkle a few sprinkles of water on top. Place the lid on top and cook over medium-heat until spinach is wilted. It doesn't really need any (or little) seasoning since the chicken will be served on top with the sauce drizzled over all.
  • Nutritional Information per serving (Serving size: 1 chicken breast + sauce drizzled over (no spinach)) Calories: 300, Fat: 14.1g, Saturated Fat: 6.2g, Sugar: 2.8g, Sodium: 357mg, Fiber: .1g, Protein: 38g, Cholesterol: 113mg, Carbohydrates: 5g
  • Weight Watchers POINTS:  SmartPoints: 8, Points Plus Program: 8, Old Points Program: 7

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