Baked Chicken Breast

• 80 ml olive oil
• ▢60 ml honey
• ▢40 g whole grain mustard
• ▢20 g mild Dijon mustard smooth and
• ▢4 cloves garlic minced
• ▢20 g fresh lemon juice adjust to taste
• ▢900 g boneless skinless chicken breasts 4 large chicken breasts
• ▢1 pinch salt to season
• ▢1 g paprika
• ▢2 sprigs rosemary
• ▢10 g fresh parsley chopped, to garnish, optional
• ▢1 pinch cracked pepper

Instructions

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
• Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon ¾ of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
• Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
• Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges. 
• Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

Notes

To include roasted veggies, arrange them into the same baking dish around the chicken in the last 10 minutes of cooking. Rotate them in the pan juices or pan sauce and season with salt and pepper.

 

FOR A THICKER SAUCE: Transfer juices to a small pot over medium heat and bring to a simmer. Mix together 1 teaspoon cornstarch with 2 teaspoons water to create a slurry. Whisk slurry into the drippings, stirring sauce until thickened. Repeat with an additional teaspoon of cornstarch if needed. (Start small and build from there to avoid thickening it too much as it can turn gluggy

Chicken Meatballs with Tomato Balsamic Glaze

Ingredients

For the Meatballs

1 large egg
3 tablespoons freshly chopped parsley
1 tablespoon tomato paste
1 clove garlic, minced
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground chicken (preferably Purdue, not extra lean all breast meat)
1/2 cup grated Pecorino Romano cheese
1/4 cup plus 2 tablespoons Italian seasoned bread crumbs

For the Glaze

1 tablespoon tomato paste
1 tablespoon extra virgin olive oil
1/2 tablespoon balsamic vinegar
1/2 teaspoon sugar


Instructions

1. Preheat the oven to 325°F.
2. In a large bowl, combine the egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.
3. Add the ground chicken, grated cheese and breadcrumbs. Use your hand to mix the ingredients together; it will be somewhat wet. Form medium size balls (I think it's easiest to use a 3-tablespoon ice cream scooper with a wire scraper) and place onto an ungreased baking sheet or very large baking dish.
4. Make the glaze by combining all of the ingredients in a small bowl. Brush evenly over the meatballs. Bake for about 30 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160 degrees. Remove from the oven and serve.

Courtesy from : http://www.onceuponachef.com/2009/12/chicken-meatloaf-with-tomato-balsamic-glaze.html