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4 boneless, skinless chicken breasts |
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1 tsp. dried cilantro |
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1/2 tsp. fresh ginger, peeled and chopped small |
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1/4 cup balsamic vinegar |
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1/4 cup lemon juice |
Red Wine Glaze
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1 cup red cooking wine |
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2 tsp. dry mustard powder |
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4 tsp. honey |
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4 tbs. minced parsley |
In a bowl combine the cilantro, ginger, balsamic vinegar, and lemon juice. Whisk until the mixture is combined. Place the chicken in a Tupperware bowl and pour the liquid over top. Refrigerate for 2 hours.
To cook the chicken, you can either grill it or cook it in a fry pan on the stove, preferably a non-stick pan if you have one.
To cook prepare the glaze, place all the ingredients into a saucepan. Simmer until the liquid had reduced to 1/4 cup.
Spoon the glaze over the cooked chicken breasts.
Serves 4
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