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Posts Tagged ‘Millet’

“I’m late, I’m late for a very important date!” ~ the White Rabbit, Alice in Wonderland.  Duh me.  I had a major brain-fart last night.  Yep, I’m not afraid to say the “F” word publicly.  It is what it is, ya know.  Dinner must have been so good that I forgot all sense of what needed to be done afterwards.

With that in mind, I’ll make this one short and hopefully, sweet, if you can just look passed the “fart” comment …

 

Balsamic Chicken with Baby Spinach and Millet

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To see the original recipe, the one that also includes using whole wheat couscous, rather than millet, please click here to check out Culinary Delight‘s post about the delicious feast.

Ingredients:

(For two)

  • 2 boneless, skinless chicken breasts
  • 2 tsp. EVOO
  • S+P
  • 2 packed, heaping cups spinach (I recommend using much, much more – we didn’t have enough)
  • 2 tbsp. balsamic vinegar
  • 1/3 c. low-sodium chicken broth
  • 1 cup canned diced tomatoes, no salt added, with juice
  • 1 cup cooked millet, divided into 1/2 cup portions

Preparation:

Heat a large saute pan over medium-high heat.  Add the olive oil and allow to heat.  Season chicken breasts with salt and pepper.  Add the chicken and cook about 5 – 6 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside, keeping warm.

To the same pan, add the spinach and cook just until wilted, about 1 minute.  Remove from the pan and set aside, keeping warm.

Again, to the same pan, add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.  Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.

Portion the millet onto each plate (I used a packed measuring cup to make pretty lil’ mounds.)  Top with spinach, chicken and the balsamic-tomato sauce.

 

Hooray!!  It’s Friday!  Enjoy your weekend, people.

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