Warning, if you do not like the taste of Balsamic Vinegar this may not be the dish for you. I however love Balsamic Vinegar and loved this dish. The melted cheese and asparagus on top with the Balsamic Vinegar just made my day.
Combine chicken and all marinade ingredients in a Ziploc bag and refrigerate for about 2 hours.
Before the chicken is done marinating heat oil in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about ¼ of its original volume. When it is done, the sauce should be dark brown in color.
While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400o F for 15-20 minutes or until chicken is cooked through.
While chicken is baking prepare the asparagus. Bring a saucepan, filled about half-way with salted water, to a boil. Toss in the asparagus and boil for about 4 minutes.
Quickly remove the asparagus and drop in an ice-water bath.
Remove chicken from the oven and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little.
I forgot to take a picture of my finished project but lets just imagine mine looked like the one above. A way better picture than I would have been able to take. Hope you enjoy!
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Balsamic Asparagus Chicken
~ 4 chicken breasts
Marinade
~ ¾ cup balsamic vinegar
~ ½ cup olive oil
~ 2 tsp. brown sugar
~ pepper to taste
Sauce
~ 2 Tbsp. vegetable oil
~ 2 cup fresh mushrooms, sliced
~ 1 cup balsamic vinegar
~ 1 can (about 2 cups) beef broth
~ 1 Tbsp. butter
~ pepper to taste
Topping
~ 12 asparagus spears
~ 4 slices provolone cheese
~ 4 slices mozzarella cheese
(go the deli section to get just 4 slices of each)
1. Place chicken between 2 pieces of plastic wrap and pound until it is about ¼” thick. Place chicken in a Ziploc bag, place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours.
2. About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and sauté for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about ¼ of its original volume. When it is done, the sauce should be dark brown in color.
3. While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400o F for 15-20 minutes or until chicken is cooked through.
4. While chicken is baking prepare the asparagus. Bring a saucepan, filled about half-way with salted water, to a boil. Toss in the asparagus and boil for about 4 minutes. Quickly remove the asparagus and drop in an ice-water bath.
5. Remove chicken from the oven and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. Right before serving, spoon some of the sauce over each piece of chicken.
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