Friday, March 13, 2009

A Healthy Plate

Balsamic Chicken - Spinach Salad - Rice - Roasted Pepper Aioli

Here we have a boneless breast of chicken that has been lightly floured with salt and pepper and sauteed in some olive oil until golden brown. The chicken was then removed from the pan to allow fresh diced garlic, onion and carrot, to quickly brown. Then Balsamic Vinegar was added to deglaze the pan and return the chicken to the mixture along with some chicken stock to simmer for about 20 minutes. The chicken was removed so the liquid could be strained and reduced for a thick sweet sauce.

For the Pepper Aioli, I started by roasting some yellow peppers in the broiler. After they were nicely roasted to where the skin peels off easily, I added them to a food processor along with eggs, mustard, and garlic and let it puree the mixture. I then slowly added in olive oil until I got the consistency I wanted. Seasoned with salt, pepper and a little lemon juice it was set in the fridge until ready to plate.

The spinach salad was simply tossed in lemon juice, a little rice vinegar and salt and pepper. The sharpness of the Aioli and sweetness of the Balsamic worked nicely to compliment one another! Once all the components were eaten together, they had a nice balance.

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