Happy weekend all!
Blogger and fellow Midwest girl, Kristin over at Iowa Girl Eats always has awesome and healthy recipes. And she is a fellow runner! What’s not to love? And one of them includes several of my favorite food items:
- Balsamic vinegar — reduction! Double points!
- Fresh mozzarella
Thus became the next installment of Sunday Sustenance. I don’t have any great insight on this because the recipe is freaking delicious and needs no amendment. I made it with both spinach and whole wheat spaghetti so a full meal in one dish. But WARNING: boiling balsamic can really sting your nostrils, so don’t lean over and inhale. Ouch!
1 cup balsamic vinegar
4 chicken breasts, pounded to an even thickness
extra virgin olive oil
salt & pepper
1/2 cup pre-made bruschetta topping
1 avocado, sliced
4oz mozzarella cheese, sliced (or 1 cup shredded)
baby spinach or pasta, for serving
- Pour balsamic vinegar into a small saucepan then bring to a boil. Turn heat down to medium then simmer and reduce until vinegar is thick enough to coat a spoon, about 20 minutes. (Vinegar will continue to thicken while cooling.) Set aside to cool.
- Place oven rack in top position then preheat broiler. Brush chicken breasts with extra virgin olive oil then season with salt and pepper on both sides. Brush a large skillet over medium-high heat with oil then add chicken breasts and cook for 4-5 minutes a side, or until no longer pink in the center.
- Transfer chicken to a foil-lined, nonstick-sprayed baking sheet then top with 2 Tablespoons bruschetta mixture, 3-4 slices avocado, and 1 oz mozzarella each. Broil until cheese has melted then serve over spinach or cooked pasta, and drizzle with the balsamic vinegar reduction.
Overall, I’d say it was a hit. B is happy with the meat-to-veg ratio and I got many of my previously mentioned favorite foods.
Typical dinner making at our house – Mox begs for vegetables. His favorite is cucumbers, but he happily accepts carrots and even spinach. He is totally my dog. And I acquiesce when he delights me with tricks.
Hope this recipe turns out as well for you. Have a great week!