1949 Catering

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Recipe: Honey Balsamic Chicken with Pecan Greens

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Honey Balsamic Chicken
Honey Balsamic Chicken
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Honey Balsamic Chicken with Pecan Greens

Ingredients

  • 2 ea chicken breast
  • 2 tsp thyme fresh or freeze dried
  • 1 pinch kosher salt/black pepper
  • 1 tsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 ea garlic clove minced
  • 2 handfuls greens (mustard, collared, etc.)
  • 1 ea shallot
  • 4 oz pecan

Instructions

  1. Season chicken with thyme, salt, and pepper.

  2. Heat olive oil over medium-high heat.

  3. Pan-fry chicken in oil until done. (165F internal)

  4. Remove from pan to rest before slicing.

  5. Deglaze with balsamic vinegar.

  6. Stir in honey.

  7. Reduce by half.

  8. In separate pan, saute shallots until translucent.

  9. Add garlic and toasted pecans. Toss.

  10. Add stock and finish by wilting greens on top.

To Plate

  1. Place greens on center of plate.

  2. Top with sliced chicken breast.

  3. Drizzle with glace.

  4. Finish with pecan crumbs.

Watch Chef Rocky make Honey Balsamic Chicken with Pecan Greens

[see LIVE demo here]

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