No, not like Rachel Ray. Better Homes & Gardens take the credit for this recipe that I have been meaning to share for quite some time. I've been cooking this oldie but goodie since I bought the cook-mag in 2007. Michael loves it. If you guys ever see any of their Special Interest Publications I recommend purchasing them because I always find awesome recipes in them.
This is a perfect go-to recipe when you want something quick and easy that isn't going to make you feel guilty after eating. Personally, Michael and I LOVE anything that has balsamic on it so I double that part of the recipe. Finishing off the dish with the fresh tomato really adds a nice cool and refreshing feel to the meal.
I took my own photo originally, but the presentation didn't do the recipe justice.
Balsamic Chicken and Vegetables
Start to Finish: 30 Minutes
Makes 4 servings
1/4 cup bottled Italian salad dressing (I prefer Kraft Zesty Italian)
2 tablespoons balsamic vinegar (or 4... it won't hurt hehe)
1 tablespoon honey
1/8 t0 1/4 teaspoon crushed red pepper
2 tablespoons olive oil
1 pound chicken breast tenderloins
10 ounces fresh asparagus, trimmed and cut into 2-inch pieces
1 cup purchased shredded carrot
1 small tomato, seeded and chopped
1. In a small bowl, stir together salad dressing, balsamic vinegar, honey and crushed red pepper. Set aside.
2. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to the skillet; turn to coat chicken. Transfer chicken to a serving platter; cover and keep warm.
3. Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to the serving platter.
4. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle dressing mixture over chicken and vegetables. Sprinkle with tomato.
Hope y'all enjoy! Let me know when you give it a try!!