Caramel-Balsamic-Glazed Chicken over Couscous
By boscobojo
Rate this recipe
0/5
(0 Votes)
Ingredients
- 1/3 cup Caramel Sauce (see Caramel recipe)
- 1 Tbl. balsamic vinegar
- 1 Tbl. heavy cream
- 1 Tbl. chopped fresh thyme
- 4 skin on chicken breasts (about 2 lbs.), bones discarded
- Salt and pepper
- One 5.7 oz. box couscous
Details
Preparation
Step 1
Position a rack in the upper third of the oven and preheat to 425 degrees. In a small bowl, stir together the caramel sauce, vinegar, cream and thyme. On a parchment-paper-lined baking sheet, season the chicken with salt and pepper. Brush both sides with the caramel mixture and arrange skin side up. Bake, brushing halfway through with the pan drippings, until golden-brown, about 20 minutes. Let rest for 5 minutes; reserve any juices.
Meanwhile, prepare the couscous according to package directions and keep warm. Divide among 4 plates; top each with a chicken breast and drizzle with the reserved juices.
You'll also love
- Bacon-Wrapped Spam bites 0/5 (0 Votes)
- Garlic Shrimp-Stuffed Sweet Mini... 0/5 (0 Votes)
- Pasta with Scampi Sauce 0/5 (0 Votes)
- PASTA ALLA RUSTICA 0/5 (0 Votes)
- Joey's Baked Macaroni 0/5 (0 Votes)
- Mamma Mia's Macaroni Salad 0/5 (0 Votes)
- Tunisian Couscous (variation with... 0/5 (0 Votes)
Review this recipe