It's no secret that I like to cook. And I may have mentioned at some point in the last year that I was always they type to follow recipes and always have the recipe in front of me while cooking so I didn't screw anything up. But, since starting this blog, I have learned about modifying recipes to suit my taste, and I've even come up with a few of my own along the way. And, while there are so many recipes that I've found on my fellow bloggers' sites and in cookbooks that I want to try, I also want to challenge myself to start coming up with more original recipes. I feel that it's important for me, both to share something new with my readers, and to help me learn and grow as a cook and baker. My goal is to have a few new, original recipes each month to share with you!
Today I share with you one of what I hope are many to come. A few weeks back, while mentally shuffling through the contents of my fridge and pantry, I remembered that I had almost a full jar of guava jelly, left over from Cuban Pulled Pork Tacos with Guava Glaze and started thinking of ways I could use it up. Almost immediately I thought of combining it with balsamic vinegar for a glaze. And since I had already used it with pork, chicken seemed like the next good protein to try. I wasn't quite sure how the two would taste together, but it's almost impossible for anything to taste bad when combined with balsamic vinegar - in my biased opinion.
The aroma permeating from the saucepan as it reduced was intoxicating...but I must warn you not to stand directly over the pot...the vinegar can be a bit potent. The end result was a tangy-sweet glaze that was absolutely perfect for my pallet. It complimented the chicken nicely, but I expect it would be great on just about any protein - beef, fish, pork...try it all! But if and when you do - be sure to let me know if you loved it as much as I did!
Balsamic-Guava Glazed Chicken
A Sweet Beginnings' Original
Makes 2 servings
- 1/3 cup balsamic vinegar
- 1/4 cup guava jelly
- 2 boneless, skinless chicken breasts
- salt and pepper, to taste
- 1 Tbsp olive oil
- Combine vinegar and jelly together in a small saucepan over medium-high heat. Stir until jelly is melted, then bring to a boil. Reduce the heat to a slight simmer and allow to reduce for about 15 minutes, stirring occasionally.
- Meanwhile, heat oil in a skillet over medium-high heat. Salt and pepper both sides of chicken breasts and cook for 3-4 minutes per side, until no longer pink in the middle. In the last couple of minutes, spoon about a teaspoon of the glaze onto the top of the chicken.
- Remove each piece of chicken to a plate and drizzle the sauce on top of it - as much or as little as you like.