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Crispy Chicken and Balsamic Onions

Crispy Chicken and Balsamic Onions

That Linda Kiker is QUITE THE CHEF!! 

Here is a great recipe from her Facebook page “Linda Kiker Personal Chef”.  

Crisped Chicken And Balsamic Onions

2 lb. Boneless skinless chicken breast, sliced into strips
1 lb. Boneless skinless chicken thighs, sliced into strips
2 C. Bread crumbs (I used Ian’s gluten free panko bread crumbs)
2 tsp. Ground paprika, garlic granules, cumin
Salt and pepper to taste
3-4 Tbsp. Extra virgin olive oil (you may need more)
3 green onions, sliced
Maple syrup or honey
1 large red onion, peeled and sliced thinly

Black pepper to taste
2 Tbsp. Extra Virginia olive oil (you may need more)
4 Tbsp. Balsamic vinegar
Large pinch of sea salt

Preheat your oven to 350 degrees.
Place the sliced chicken and spices into a large bowl and mix together.
Place the panko breadcrumbs onto a separate sheet pan.
Place the chicken into the panko and toss until coated.
Warm a wide skillet over medium high heat; put a clean sheet pan for the browned chicken, to the side.
Add the oil, then some of the chicken. * Don’t crowd the pan!
Brown on both sides and put onto your clean sheet pan. When finished browning the chicken put the sheet pan into the oven for 15 minutes.
Top with sliced green onions and drizzle with honey or maple syrup.
** I used 2 skillets, it went fast!

Warm a cast iron skillet over medium high heat.
Add the onion and sprinkle with black pepper.
Cook and stir to prevent burning- but you’ll have to allow them to sit some before stirring. When the onions are browned and softened, add the balsamic and salt.
Continue to stir until the liquid has caramelized.
Serve alongside your chicken!


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