Apple-Rosemary Chicken | Balsamic Orzo Salad

I went though a phase last year when I remembered how much I love apple butter. After a while though, I started to get bored eating it with bagels, and decided to come up with a way to make it savory. I was hungry with a bunch of seemingly random ingredients in my kitchen, and time on my hands–it was time for an experiment.

The key to this chicken is to control the heat–you want the sugars in the apple butter to caramelize, but not burn. Adding on the excess marinade as it cooks helps–just make sure you allow enough time for the extra marinade to cook fully before you serve. Craving Mad is dedicated to food safety for all. Seriously.

You’ll Need:

2 Medium Chicken Breasts

5 Sprigs of Fresh Rosemary

2 Cups Orzo, Cooked

2 Cups Spinach

1 Red Bell Pepper, Diced

1 Clove of Garlic, Minced

2 Tablespoons of Vegetable Oil

2 Tablespoons of Olive Oil

2 Tablespoons Balsamic Vinegar

1 Lemon, Juiced

1 Cup Apple Butter

1/2 Cup Cider Vinegar

1/2 Cup Grated Parmesan Cheese

Salt and Pepper to Taste

  1. Prepare the marinade: Combine apple butter, cider vinegar, vegetable oil, garlic, salt, and pepper in a bowl–whisk together, and set aside.
  2. Season chicken breasts with salt, and pepper, and marinate for at least 30 minutes.
  3. Heat a pan on medium-high heat with a small amount of vegetable oil. Remove chicken from marinade, and shake off the excess. Sear on both sides, then turn down the heat to medium. As the chicken cooks, brush on excess marinade, and allow a thin glaze to form. Add rosemary into the pan, and use it to brush the chicken. Remove the cooked chicken breast from the heat, and allow it to rest for at least ten minutes before slicing.
  4. Add olive oil, garlic, peppers, and spinach to a separate pan on medium heat. Stir until the peppers start to release water, and turn off the heat. Stir in orzo, balsamic vinegar, parmesan, salt, and pepper to taste. Allow to cool.
  5. Plate and serve.


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