Monday, September 10, 2012

Country Tuscan Chicken

So when you're "stay-cationing", where to you fantasize you are? Me?  Well, I'm in Tuscany...tasting my way through their wine country.

This has to be one of the most photogenic dishes I have made in quite some time and the picture just doesn't do it justice.  Not only is this a meal you can feel good about because it comes together so quickly, you will feel like you're dining at a rustic Tuscan winery.   I adapted this recipe from and episode of Bobby Flay's BBQ Addiction.

First, put together the vinaigrette:

1/4 cup white Balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon Creole mustard or whole grain mustard
Salt a pepper to taste
1/3 cup extra virgin olive oil

In a small bowl or 1-cup measuring cup whisk together all of the ingredients except the oil.  Once thorough combined, continue whisking while adding in the oil.  I used quote a bit less that the 1/3 cup call for, add it per your preference.  Set aside.

Get the glaze together:

3/4 cup apricot preserves
3 tablespoons white balsamic vinegar
1/4 teaspoon black pepper

Whisk all ingredients together in a small bowl and set aside

Chicken and Topping:

1/2 cup thinly sliced almonds, lightly toasted
1 cup green grapes, roughly chopped
1 cup red grapes, roughly chopped
1 poblano pepper, roasted, peeled, seeded and roughly chopped
3 tablespoons white balsamic vinegar
4 boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
1/4 teaspoon black pepper
Canola oil
1/4 cup fresh thyme, roughly chopped

Combine the roughly chopped grapes and poblano pepper in a bowl, Add in the olive oil, toss to thoroughly combine.  Season with the pepper and with the salt to taste.

Place the chicken breasts between two sheets of wax paper and pound into palliards.  Brush the chicken on the both sides with a light coating of Canola oil and season with salt and pepper.  Place the chicken breasts on a pre-heated grill and cook for until golden brown approximately 3 to 5 minutes, turn and brush on the apricot glaze and sprinkle with the chopped thyme.  Grill for another 3 to 5 minutes, until cooked through.  Turn, brush the on glaze, sprinkle the thyme, cook for 1 more minute and remove the chicken breasts to a platter.

To serve, top the chicken breasts with the grape mixture, sprinkle the toasted almond on top and drizzle wit the vinaigrette.

This is such an elegant and flavorful dish, don't pass up the chance to try this!

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The Japanese Redneck said...

Using grapes in savory dishes is not something I've thought about doing. That looks really delicious.

Big Dude said...

Absolutely awesome Katherine. You are killing me with the dishes you've been turning out lately.

David said...

Katherine, Very, very nice! I didn't used to like sweet with my protein but as I get older, I've grown to appreciate the change in flavors. Thanks for the recipe! Take Care, Big Daddy Dave

Chris said...

"Place the chicken breasts between two sheets of wax paper and pound into palliards."

Kind of like a mammogram for chicken :)