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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, February 4, 2010

Plum-Marinated Chicken with Balsamic Roasted Carrots and Baked Potatoes with Chipotle Butter (from Robin Miller's 'Robin Rescues Dinner')

PREP TIME: 10 to 15 minutes • COOK TIME: 45 minutes to 1 hour

Sweet plum preserves get a jolt of Asian-inspired flavor from soy sauce, rice wine, ginger, and garlic. The sweet and savory sauce is the perfect partner for chicken. Plus, as the chicken cooks, the sugar in the preserves carameIizes, creating a superb sweet crust.

Tip Start the meal preparation by putting the potatoes in the oven; give them a head start while you prepare the chicken (since the potatoes take 45 minutes to 1 hour and the chicken takes just 25 to 30 minutes).

4 large baking potatoes
Cooking spray
4 boneless skinless chicken breast halves (about 5 ounces each)
Salt and freshly ground black pepper
3/4 cup plum preserves, blueberry preserves, or seedless blackberry preserves
1 1/2 tablespoons reduced ­sodium soy sauce
2 teaspoons rice wine (mirin)
1 1/2 teaspoons finely minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons balsamic vinegar
2 tablespoons honey
3 cups (1 8-ounce bag) baby carrots
4 tablespoons (1/2 stick) butter, softened
1 teaspoon minced chipotle chiles in adobo sauce

1.  Preheat the oven to 400°F.
Prick the potatoes all over with a fork and place directly on the oven baking rack. Bake for 45 minutes to 1 hour, until fork tender.
3. Meanwhile, coat a shallow roasting pan with cooking spray. Arrange the chicken in the pan and season with salt and pepper.
4. In a small bowl, whisk together the plum preserves, soy sauce, rice wine, ginger, and garlic. Brush the mixture allover the chicken in the pan.
5. In a medium bowl, whisk together the balsamic vinegar and honey until blended. Add the carrots and toss to coat. Arrange the carrots alongside the chicken in the pan.
6. Roast the chicken and carrots for 25 to 30 minutes, until the chicken is cooked through and no longer pink on the inside and the carrots are tender.
7. In a small bowl, combine the butter and chipotle chiles. Mix until blended.
8. Serve chicken breast with the carrots and potatoes. Top the potatoes with the chipotle butter.

Serves 4

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