Tuesday, December 9, 2014

Recipe: Honey Mustard Balsamic Glazed Chicken Breasts with Pompeian Olive Oil

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The holidays are upon us - and even when we're not making the "big meal" - we end up with extra people at our dinner table or the need to make quick meals as we run from work to gatherings and engagements. One thing I HAVE to have on hand is a big bottle of Pompeian Olive Oil - I use it all the time! Thankfully the generous folks at Pompeian sent me a bottle and sponsored me to create a recipe to share with all of you! 


Pompeian has something fun going on this holiday season - you can create a personalized bottle of Pompeian Extra Virgin Olive Oil with a family photo and a family recipe. If your Mom always made you a special dish - give her a bottle with her recipe and a smiling picture of you on it! How fun is that for a stocking stuffer?! 


On the Facebook page, it's super easy to do (5 minutes or less)! You just enter your recipe (that's the most time-consuming part - the typing), upload a photo and you're done! Print & attach - voila! My very own personalized Pompeian Olive Oil!  For my family photo, I chose the dogs - they crack me up - like they're looking up at the recipe! 


Now Pompeian isn't just about olive oil - they also have Balsamic & Red Wine Vinegars - thankfully because I made a delicious Honey Mustard Balsamic Glazed Chicken with Pompeian Olive Oil & Balsamic Vinegar (I'm obsessed!). 


Honey Mustard Balsamic Glazed Chicken 

Ingredients
  • 2 T Dijon Mustard
  • 1 T Honey
  • 1/4 cup Pompeian Balsamic Vinegar
  • 1/2 cup Pompeian Olive Oil
  • 2 T Pompeian Olive Oil
  • 2 chicken breasts
  • 1 cup sliced mushrooms
  • 2 cups spinach 
Instructions
  • Heat skillet with 2 T olive oil 
  • Saute mushrooms for 3 minutes
  • Add spinach and cook for 1 minute more
  • Remove vegetables from the pan and set aside
  • Pound chicken breasts to 3/4 inch thickness. Saute chicken  breasts in hot pan for 4 minutes per side. 
  • In a separate bowl mix together mustard and honey - then whisk. Add Pompeian Balsamic Vinegar and whisk. 
  • When chicken is nearly done, add spinach and mushrooms back to pan with chicken. 
  • Whisk Pompeian Olive Oil into Balsamic mixture to emulsify. Once mixed, add to pan with chicken mixture. 
  • Simmer for 2-3 minutes for sauce to cook down. Turn chicken to coat. 
  • Serve over pasta, rice or potatoes

For more recipe ideas, visit Pompeian.com

This is a sponsored post written by me on behalf of Pompeian.



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