Thursday, February 25, 2010

Balsamic Chicken with Rocket and Cherry Tomatoes

So for the next two weeks i've become some kind of mother. The kind of mother where the kids aren't my own and I get paid! Way better than my present idea of motherhood. I get to go to the movies and bake all day while everyone is at school. Plus the wonderful real mum has the most mouth watering collection of cookbooks, literally a whole bookcase full. And the kitchen looks like something out of a French cottage in the mountains somewhere, whistling kettle and all.

Anyway so kids need to eat don't they. Kids must eat. Especially these ones since they are doing rowing and swimming, touch footy, homework, music and so many more activities it makes it me feel incredibly lazy. I'm also starting to realise how tough it must have been for my own mum to come up with something interesting for dinner every night back in my school days. Now I love Ingham Chicken Kiev as much as the next McComas girl but the sight of all those cookbooks gave me the impression this family might not enjoy it so much.

I was flipping through this afternoon and came across this dish which reminded me very much of a dinner we had in Positano, Italy, in a completely overly expensive waterfront restaurant. It actually came served on a silver platter! Thank God it tasted worthy of the silver or it would have been a serious anti-climax. The original Taste recipe calls for spinach and since there was none in the fridge I used rocket instead and really loved it. Rocket has that delicious peppery punch that spinach can be known to lack. Although if I was doing this recipe again I would halve the sugar and double the balsamic and also use a much better non-stick pan, the one I used was pretty old and caused the rocket to stick to the bottom. Does not make for a Donna Hay-esque photo. Nevertheless it was darn tasty and The Rower chowed down like he had never eaten before. Good sign?

Balsamic Chicken with Rocket and Cherry Tomatoes:
Adapted from

500g chicken breast fillets, trimmed, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 garlic cloves, chopped
1 tablespoon olive oil
250g cherry tomatoes
100g baby spinach leaves
1/2 cup fresh basil leaves
shaved Parmesan cheese to garnish

Place chicken in a large, shallow, glass or ceramic dish. Season with salt and pepper. Whisk vinegar, sugar, oil and garlic in a small bowl. Pour over chicken and turn to coat. Cover and refrigerate for 30 minutes, if time permits.

Heat a non-stick frying pan to medium-high heat. Cook chicken, in batches, for 2 to 3 minutes or until browned and cooked through. Transfer to a plate. Add cherry tomatoes to pan. Cook, stirring occasionally, for 3 minutes or until tomatoes start to soften. Return chicken to pan. Add spinach. Cook for 1 to 2 minutes or until spinach is just wilted. Top with basil leaves and basil leaves. I served this dish with boiled rice which went down really well.

1 comment:

  1. Sounds good - hope Janie sees it!