Pan-Glazed Chicken with Basil (August 26, 2006)

4 (4-ounce) skinless, bonless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tabelspoon honey
2 tablespoons chopped fresh or 2 teaspoons dried basil

1. Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, cook 5 minutesw or until lightly browned. Turn chicken; cook 5 minutes or until lightly browned. Turn chicken and cook 6 minutes or until chicken is done. Stir in vinegar, honey, basil; cook 1 minute. 4 servings

Because we did not have this much chicken (16 ounces), we took what we had and cut it into strips and then cooked it. We served it with rice, green beans and a roll.

David: It was good. The honey was a nice touch. I think that is what really made it good. I would have it again. B+
Carla: I thought it was really good. I think that it was good to cut the pieces into strips. It made the chicken pieces more flavorful. B+

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