Date and Balsamic Marinated Chicken Breast

The marinade in this dish is a great sauce, so serve the chicken over some rice or even mashed potatoes. You may also want to serve this dish over a pile of steamed cauliflower.

Serves: 4Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy

Serves: 4

Ingredients

  • 1 cup dried dates (about 12)
  • ½ cup honey
  • ½ cup balsamic vinegar
  • ½ tsp. salt
  • ½ tsp. Hungarian paprika
  • 1 cup all-purpose flour
  • 4 small boneless, skinless chicken breasts (5 oz. each)
  • 3 Tbsp. vegetable oil

Directions

  • Remove the pits from the dates and chop finely. Place them in a bowl with all of the other ingredients except the chicken and oil. Microwave in 20 second increments while stirring until the honey and vinegar can be easily combined. Pat the chicken breasts dry and place them in the marinade. Cover the bowl and let it sit on the counter for 30–60 minutes.
  • Place a skillet over medium-high heat and add 2 tablespoons of oil. Remove each breast from the marinade and let the excess marinade drip off. Once the oil is hot, add the chicken to the skillet so the pieces don’t touch. (Cook in batches if necessary.) Cook the first side for about 3 minutes. Turn and cook the second side for 3 minutes.
  • Reduce the heat to medium and cook until the center is no longer pink. Remove the breasts from the pan and let them rest. Pour the remaining marinade into the skillet and bring to a boil before pouring over the breasts.

Recipe Information

Serves: 4

Ingredients

  • 1 cup dried dates (about 12)
  • ½ cup honey
  • ½ cup balsamic vinegar
  • ½ tsp. salt
  • ½ tsp. Hungarian paprika
  • 1 cup all-purpose flour
  • 4 small boneless, skinless chicken breasts (5 oz. each)
  • 3 Tbsp. vegetable oil

Directions

  • Remove the pits from the dates and chop finely. Place them in a bowl with all of the other ingredients except the chicken and oil. Microwave in 20 second increments while stirring until the honey and vinegar can be easily combined. Pat the chicken breasts dry and place them in the marinade. Cover the bowl and let it sit on the counter for 30–60 minutes.
  • Place a skillet over medium-high heat and add 2 tablespoons of oil. Remove each breast from the marinade and let the excess marinade drip off. Once the oil is hot, add the chicken to the skillet so the pieces don’t touch. (Cook in batches if necessary.) Cook the first side for about 3 minutes. Turn and cook the second side for 3 minutes.
  • Reduce the heat to medium and cook until the center is no longer pink. Remove the breasts from the pan and let them rest. Pour the remaining marinade into the skillet and bring to a boil before pouring over the breasts.

Nutrition Information

Nutrition Information
Amount per serving
Calories530
Total Fat13g
Saturated Fat2g
Cholesterol75mg
Sodium670mg
Total Carbohydrate78g
Dietary Fiber2g
Sugars51g
Protein27g