Raspberry Balsamic Glazed Chicken Skewers

Raspberry Balsamic Glazed Chicken Skewers 

Ah, somedays running out of time can be a blessing.  We hosted an Dinner by Appetizer for some friends who were visiting from out of town, and we created a number of tasty appetizers, beginning with roasted red pepper dip, crab dip, and various crostini, and worked our way up to a few meatier creations including Tuscano salami and cheeses.  The finishing dish was to be our adaptation of the Cooking Light magazine recipe for Raspberry Balsamic Glazed Chicken.  I’d been reading about Satay dishes for some time, and this seemed like a great candidate to modify to create party finger-food.  Anyway, I spaced out the appetizers so that I could keep bringing waves of new tastes throughout the night, which was perfect except that everyone was basically stuffed before I could cook the chicken and put this last dish on the buffet.  As I mentioned at the start, it was a stroke of good luck for us, as we were able to enjoy this delicious taste for dinner tonight instead.  Winner!

Ingredients

  • 1 teaspoon extra virgin olive oil
  • Cooking spray
  • 1/2 cup chopped onion
  • 1-1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme, divided
  • 1/2 teaspoon salt, divided
  • 4 (4 ounce) skinned, boned chicken breast halves
  • 1/3 cup seedless raspberry preserves
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon pepper
  • Wooden skewers, approximately 16

Preparation

Wrap one chicken breast between two sheets (or one folded sheet) of plastic wrap.  With a heavy mallet or rolling pin, pound to uniform thickness  of approximately 1/2 inch.  Slice chicken breast into strips about 1 inch wide, 4 per breast.  Repeat with each chicken breast. 

Thread one strip onto a wooden skewer, so that one half the skewer is chicken, and the other half is bare.  When all chicken has been threaded onto skeweres, sprinkle the salt, the pepper, and half the thyme evenly over the chicken.  Allow to sit for 30 minutes in the refrigerator.

Coat a small sauce pan with the cooking spray, and heat over medium-high heat on stove.  Add onion, saute gently for 5 minutes.  Add remainder of thyme, stir and saute 1 minute.  Reduce heat to medium-low.  Add preserves and vinegar, stirring constantly until the preserves melt.  Set aside.

Heat grill pan on stove over medium-high heat.  Brush extra virgin olive oil evenly over each piece of chicken, place on grill pan.  Grill until brown carmelization appears on underside, then turn and repeat.  Remove from grill pan (hint: have a paper towel handy to wipe any grease from the handle-end of the skewer) and brush with a generous amount of the sauce.

Yield: 4 servings (serving size: 4 skewers)

Advertisements

Goat Cheese and Grape Crostini

Goat Cheese and Grape Crostini

A surprising burst of flavor!  I originally purchased plain goat cheese rather than herbed, so I chopped fresh rosemary and parsley and combined with the cheese.  The crisp baguette, the savory cheese and the juicy grapes combined to produce an eye-popping treat.  I highly recommend it! 

This recipe brought to us by our friends at Bon Appetit magazine.

Makes 16

Ingredients

  • 1 sourdough baguette
  • Extra virgin olive oil
  • Freshly cracked black pepper
  • 8 ounces soft fresh herbed goat cheese
  • 1-1/2 pounds assorted grapes

Preparation

Preheat oven to 375 degrees F.

Holding knife at a slight diagonal, cut sixteen 1/3 to 1/2 inch thick slices from baguette.  Brush the top of each with a generous amount of olive oil and sprinkle with freshly cracked black pepper.  Arrange on rimmed baking sheet.  Bake until beginning to brown, about 10 minutes.  Cool on sheet for at least 15 minutes.

Spread each crostini with goat cheese.  Cut about 50 small grapes in half; scatter on crostini.  Arrange crostini on platter.  Surround with remaining grape clusters.