Sunday, May 23, 2010
Chicken with asparagus tonight!
I found this recipe in a new magazine I've subscribed to - Clean Eating. We have about 5 recipes we're going to be trying in the coming week, and this is the first. I changed it around to fit our needs and tastes, but it's essence is still the same from the magazine.
2 - 8oz. boneless, skinless, chicken breasts cut into 4, 4oz. sections (pound thin if necessary)
1 bunch of asparagus (end snapped off)
1 chopped medium onion
1 package of bacon (use turkey bacon if you prefer, 10-15 slices)
1 tbsp. balsamic vinegar
2 tbsp. olive oil
sea salt and black pepper for seasoning
Preheat oven to 350 degrees. Snap ends of asparagus off. Lay flat on a baking sheet that has been covered in tinfoil. Drizzle balsamic vinegar and 1 tbsp. of olive oil over asparagus and sprinkle with salt and pepper. Bake at 350 degrees for 15-17 minutes. While asparagus is baking, caramelize chopped onions in small skillet by cooking on medium heat in 1 tbsp. of olive oil for 15 minutes. At the 10 minute mark, add bacon to the same skillet and cook together for the remaining 5 minutes. Take skillet off of heat and let sit for 2 minutes before adding to dish. Prepare chicken by pounding thin and season with sea salt and pepper. While onions and bacon are cooking, saute chicken in large skillet over high heat. Spray skillet with cooking spray and cook chicken for 4 minutes on each side for 8-10 minutes total. Make sure chicken is cooked through so there is no pink in the center. Serve 1/4 of chicken and 1/4 of asparagus covered by 1/4 of bacon and onion mix.
Ryan's favorite part of the dish was the sweetness of the caramelized onions and the tartness of the asparagus. Definitely a hit at our house! (The original recipe called for unsweetened cranberries and no bacon).