Vanilla Balsamic Chicken

Vanilla Balsamic Chicken Recipe
Howard L. Puckett
After scraping the seeds for the sauce, add the vanilla bean pod to a canister of sugar. The scent of the bean will permeate the sugar. Serve the chicken with a tossed green salad.

Yield:

8 servings (serving size: 2 chicken thighs)

Recipe from

Cooking Light

Nutritional Information

Calories 209
Caloriesfromfat 24 %
Fat 5.5 g
Satfat 1.4 g
Monofat 1.7 g
Polyfat 1.4 g
Protein 27.5 g
Carbohydrate 10.9 g
Fiber 0.2 g
Cholesterol 115 mg
Iron 1.8 mg
Sodium 371 mg
Calcium 29 mg

Ingredients

1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
1/4 cup finely chopped shallots
1/4 cup packed brown sugar
1/4 teaspoon grated orange rind
1/4 cup fresh orange juice
1 (2-inch) piece vanilla bean, split lengthwise
3/4 teaspoon salt, divided
16 skinless, boneless chicken thighs (about 2 pounds)
Cooking spray
1/2 teaspoon freshly ground black pepper
Orange rind strips (optional)

Preparation

Preheat oven to 450°.

Combine first 6 ingredients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt.

Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450° for 10 minutes.

Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 180°. Garnish with orange rind, if desired.

Note:

Marge Perry,

Cooking Light

April 2006
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