Tuesday, August 14, 2012

Cherry Balsamic Chicken with Prosciutto Green Beans

Cherries are by far my favorite fruit. That's why every year I have a very hard time containing myself and sticking to one bag when they go on sale. As a result, I had way too many cherries. Time to make a new recipe!

*Serves 2*

Ingredients (chicken):
2 Chicken breasts
1/2 cup Chopped vidalia onions
1 cup Chopped pitted cherries
1/4 cup Balsamic vinegar
2 Tbsp Coconut oil
1 tsp Stevia
1 pinch Garlic powder
Coarse salt and pepper to taste

In a large pan, sauté the onions in coconut oil on medium heat until clear. Add the cherries and continue to sauté until the oil begins to turn red and the cherries begin to soften. Season the chicken with garlic powder, salt, and pepper and add to the pan. Allow to brown lightly on one side (approximately three minutes) before flipping. After both sides are lightly browned, add the balsamic vinegar and increase the heat to medium-high. Sprinkle the stevia over the sauce and stir around the chicken. After a minute on medium-high, flip the chicken one more time and reduce the heat back to medium. Once the sauce has reduced and thickened slightly, plate the chicken and pour the mixture on top. Serve with prosciutto green beans (recipe below).

Ingredients (green beans):
1 can Unsalted cut green beans
2 slices Prosciutto
1/2 Tbsp Unsalted butter
Coarse salt to taste

Lay the prosciutto slices on a silpat or other nonstick liner on top of a baking sheet. Bake at 350 for about 10 minutes or until crispy. Set aside to cool. Microwave the green beans in a bowl for one minute or until hot. Toss with the butter and any desired salt, then crumble the prosciutto on top. Serve with cherry balsamic chicken (recipe above).

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