I love to transform my menus with the changing seasons. French Onion Soup and Beef Bourguignonne give way to lighter fares such as grilled chicken (in so many different arrangements), bright salads, and delightful desserts.
I would like to share with you one of my favorite warm-weather recipes: Balsamic Chicken with Cilantro. I have served variations on this recipe to my family and guests for years. It is simple enough and it always receives rave reviews.
Balsamic Chicken with Cilantro
12-16 boneless, skinless chicken-breast halves, trimmed
1 1/2 cups Balsamic Vinegar
1/2 cup Dijon Mustard
1/2 cup dry white wine (optional)
1 tablespoon fresh ground pepper
1/4 cup olive oil
3 crushed garlic cloves or the equivalent garlic powder
2 medium bunches of fresh cilantro, finely chopped. Discard thick stems
- Prepare the chicken breasts by trimming and slicing into uniform sizes. I will occasionally gently pound the chicken with a kitchen mallet. Make sure you place the chicken between waxed paper before you pound it. You can even butterfly the pieces if they are too thick.
- Combine all of the remaining ingredients, except for the cilantro, in a large baking dish. Stir until the ingredients are incorporated into a uniform mixture. Add the chopped cilantro and gently mix. Place the chicken pieces into the marinade. Fork the chicken and turn it until all of the chicken is covered with the marinade. Cover with clear plastic wrap and refrigerate for at least 4 hours and preferably overnight. Turn and fork the chicken periodically.
- Grill on medium heat for 7-10 minutes per side. (Be careful! Thin chicken breasts can be over-cooked easily.)
- Have a warm platter ready.
- Serve immediately accompanied by Herbed Rice, a beautiful mixed vegetable dish, and perhaps fresh fruit.
- This recipe serves 12.
The Balsamic chicken also makes terrific sandwiches.
I hope you find this easy and delicious!
