2/3 cup balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
3-4 boneless, skinless chicken breasts
2 tablespoons green onions, chopped
2 tablespoons pine nuts, toasted in a dry skillet
2 tablespoons fresh parsley, chopped
1. Whisk together balsamic vinegar, garlic and red pepper flakes in a small bowl. Drizzle evenly over chicken in a large shallow dish. Let stand 15 minutes.
2. Combine green onions, pine nuts and parsley in a small bowl; set aside.
3. Cook chicken, discarding marinade, over medium high heat on a grill or sauté pan 10 to 15 minutes on each side depending on thickness, until done. Top with pine nut mixture.
This recipe is from Ingredients, Inc. While the flavors were fine, the dish didn’t feel cohesive at all. The pine nut mixture felt out of place and unnecessary. So it was fine, but not exciting or worth revisiting.
Shown here with Tomato Pie.