Friday, May 21, 2010
Rachael Ray’s Apricot-Balsamic-Glazed Chicken with Grilled Beets
RACHAEL RAY’S APRICOT-BALSAMIC-GLAZED CHICKEN WITH GRILLED BEETS
1/2 cup apple juice or cider
1/4 cup apricot preserves
1/4 cup aged balsamic vinegar
Extra-virgin olive oil (EVOO), for drizzling
4 chicken breast halves
Salt and pepper
4 large beets, peeled and sliced 1/4 inch thick
8 ounces ricotta salata, feta or goat cheese, crumbled
Preheat a grill to medium-high. In a medium saucepan, bring the juice, preserves and vinegar to a boil. Lower the heat and cook until thick and syrupy, 7 to 8 minutes.
Drizzle EVOO all over the chicken and season with salt and pepper. Grill until cooked through, 6 minutes on each side.
Coat the beets with EVOO and season with salt and pepper. Grill until well marked and tender, 10 to 12 minutes. Slice the beets and top with the cheese.
Brush the chicken with the apricot glaze and serve with the beets.
I was SOOO excited to try this chicken. I will admit that the chicken was good, but the beets were the star of this meal!! I am not a huge beet fan, but this recipe converted me! Darin and I were both raving all night! Sooo good! I think that I would like to try this whole thing again, but next time I would marinate the chicken. But these beets I would do over and over again! Also, don’t just use the beets—use the greens too! They are super yummy! Just like swiss chard. Hope you enjoy!! For the original recipe click here.