If you’re planning for your next date night out, consider staying home and preparing this delicious chicken breast recipe! Served over a bed of polenta and greens, this chicken breast is so juicy and the flavors are so delicious that you definitely won’t miss going out to your favorite restaurant.
What’s the secret to this recipe’s success? Brining the chicken! It’s the easiest step ever and is also the best way to ensure that your chicken is moist and tender.
But there’s more! Each step of the recipe is meant to build flavor and texture. While your chicken brines its way into juicy goodness, you can prepare your own bed of greens for your chicken to rest on. Oh, and did I mention your perfectly roasted chicken will also be sitting on a bed of polenta? Or that it’s all topped off with an easy balsamic glaze you made in minutes?
Yep, this dish tastes as good as it sounds! So pencil in date night on your calendar at home, instead of the trattoria, and you are guaranteed to impress your date as well as both of your palates!
Time: 1 Hour
Yield: 4 servings
6 tbsp sugar
1.5 lb boneless skin-on chicken breast halves
¾ cup balsamic vinegar
½ tsp fresh rosemary, finely chopped
Freshly ground black pepper
4 tbsp extra virgin olive oil, divided
¼ cup shallots
6 garlic cloves, chopped
3 bunches Swiss chard, stemmed, roughly chopped
2 tbsp butter
1 cup corn meal
¼ cup grana padano or parmesan cheese, grated
Prepare a wet brine by bringing four cups of water to a boil in a medium saucepan. Stir in ½ cup of kosher salt and and 6 tbsp sugar until dissolved. Remove saucepan from heat and add 3 cups of cold water and a tray-full of ice cubes.
Add the chicken breasts to a large bowl and pour over brine.
Transfer chicken to refrigerator and let brine for 30 minutes.
Meanwhile, rinse out the saucepan used for the brine and return to stove. Bring balsamic vinegar, rosemary, and a pinch of freshly ground black pepper to a boil. Reduce heat and simmer for 6 minutes, until the liquid thickens into a glaze.
In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium heat. Add shallots and garlic and cook until the shallots are translucent, about 5 minutes.
Stir in chard with 1 tbsp water and cook, stirring, until chard is tender, about 8 minutes. Remove from heat and transfer to a plate and keep warm.
Remove chicken from the brine and pat dry with paper towels. Preheat oven to 400°F.
Wipe skillet clean with paper towels once cooled and heat 2 tbsp olive oil over medium-high heat. Add the chicken breasts skin-side down.
Set a heavy pan over the chicken and cook for 2-3 minutes until the skin is golden and crisp. Flip chicken over on the other side, adding 1 tbsp olive oil and 2 tbsp butter. Spoon accumulated juices over the chicken and cook until the chicken is browned on the opposite side, about 2 minutes.
Transfer chicken to a baking sheet, pouring over juices, butter, and oil.
Bake chicken for 6-9 minutes, until the internal temperature of the chicken reaches 160°F. Transfer chicken to a platter, pouring over juices and covering with aluminum foil. Allow chicken to rest while for 5 minutes, then cut into 1-inch strips and keep warm.
While chicken bakes, prepare polenta by whisking 1 cup of water, 1/2 tsp salt, and 1 cup corn meal in a small bowl. Bring 3 cups of water and ½ tsp salt to a boil. Stir in corn meal, cover, reducing heat and simmering for 10-15 minutes until the water is absorbed. Stir in grated cheese.
Spoon polenta onto plates and top with chard. Serve chicken over polenta and drizzle with balsamic glaze. Serve immediately and enjoy!
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