Broiled Chicken With Apples and Ginger
"From the Chicago Tribune, this chicken can also be made on a stove-top grill or on the outdoor grill. This is for 2, but the amounts can easily be multiplied for larger parties."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 tablespoon olive oil
- 1 red onion, halved, thinly sliced
- 1 apple, cored, halved, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon gingerroot, minced
- 2 boneless skinless chicken breasts
- 1⁄2 teaspoon salt (or to taste)
- fresh ground pepper
directions
- Preheat the broiler or a grill pan.
- In a large skillet, heat the oil over medium heat; add the onion. Cook, stirring occasionally, until onion softens, about 5 minutes.
- Add the apple, balsamic vinegar, honey and gingerroot. Cook, stirring frequently, until apple slices soften and onions caramelize, about 10 minutes.
- Meanwhile, season the chicken with salt and pepper to taste and place on a broiler-safe pan.
- Broil, turning halfway through cooking, until cooked through, about 12 minutes. Cut chicken lengthwise into slices; transfer to plates.
- Top with apple-onion mixture.
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Reviews
-
Very good made as per the recipe. All guests agreed that a bit more sauce would have been nice. Next time it is made I will be doubling the balsamic vinegar mixture. side selections broccoli and coucous
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
