Name: Balsamic Orange Glazed Chicken With Creamy Goat Cheese Polenta Recipe
Total time: 30 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Seared chicken with a tangy, but slightly sweet Glazed Balsamic Vinegar Orange sauce with creamy goat cheese polenta

How to make Balsamic Orange Glazed Chicken With Creamy Goat Cheese Polenta Recipe

Tieghan Gerard

Crawler

American

<p>Seared chicken with a tangy, but slightly sweet Glazed Balsamic Vinegar Orange sauce with creamy goat cheese polenta</p>

Non Vegetarian

extra virgin olive oil

boneless skinless chicken breasts about 2

Salt and freshly ground black pepper

poultry seasoning

dried rosemary

orange marmalade

balsamic vinegar

Chicken Broth

chopped fersh parsley plus mor for garnish

Polenta

water or chicken broth plus more for thinning

Milk

Butter

goat cheese

salt and pepper

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

step 1

Season the chicken with salt, pepper and poultry seasoning. When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

step 2

In a small bowl, stir together the orange marmalade, balsamic vinegar and chicken broth. Pour over the chicken. Bring to a boil and then reduce heat and simmer 10 to 15 minutes, turning the chicken once or twice to make sure the glaze gets coated all around.

step 3

Well the sauce thickens make the polenta. Bring water or chicken stock and milk to a boil in a medium size pot. Whisk in polenta and cook 2-3 minutes until thickened. Stir in butter and goat cheese, season with salt and pepper.

step 4

To serve assemble the polenta in a shallow bowl or plate top with chicken and spoon more glaze over top if desired. Garnish with chopped parsley.

step 5

HalfBaked Harvest