Monday, August 2, 2010

Balsamic-Glazed Chicken

Balsamic-Glazed Chicken Tenders

1 orange
2/3 cups cinnamon applesauce
¼ cup balsamic vinegar
½ teaspoon cardamom or ¼ teaspoon nutmeg
1 pound of chicken
2 teaspoons vegetable oil
Fresh thyme sprigs

Finely shred peel from orange, set aside.  Juice orange.  In medium sauce pan combine applesauce, vinegar, cardamom, juice from the orange and ½ teaspoon salt and pepper.  Bring to boiling over high heat.  Reduce heat to low.  Cook, uncovered stirring occasionally for 10 minutes.  Remove from heat and cover to keep warm.

Season chicken with salt and pepper.  Heat oil in a nonstick skillet over medium heat.  Add chicken; cook until golden brown on bottom, about 4 minutes.  Then turn the chicken and add ½ cup of the applesauce mixture to skillet.  Cook 2 to 3 minutes more or until chicken is cooked.

To serve, top chicken with some of the applesauce mixtures, orange peel, and fresh thyme.