Baked Balsamic Agave Chicken

A few years ago, I stumbled across a recipe that screamed to me, "MAKE AND EAT ME NOW." The star of that recipe was an amazing reduction of balsamic vinegar, honey and Dijon mustard. I started making the reduction to dress salads, baste meat, spread on toasty bread...pretty much anything that could act as a vehicle for it became something that drove directly into my mouth. One of my favorite ways to eat this reduction (which I have since modified and tweaked) is to baste chicken with it, bake the chicken until it is nice and tender, and then smear a little more on top before sprinkling with parmigiana cheese and shredded fresh basil. This recipe is fast, easy, totally healthy, and sure to please even picky eaters.

A quick note-I promise that the flavors are not overwhelming. The simmering and reducing of the ingredients mellows the strong acidity of the vinegar and spicy edge of the mustard, and there is a delicious, delicate sweetness imparted by agave nectar. A-ma-zing. We ate this chicken with Quinoa and Parmesan Stuffed Roasted Tomatoes and Roasted Garlic and Rosemary Fingerling Potatoes (recipes coming soon). It's a great, quick, half hour meal full of real, whole foods. You can't ask for much more. Ok-you could ask for Ryan Gosling to sit across the table to whisper sweet nothings to you while you ate it, but let's not get too greedy ;)


This recipe can easily make four chicken breasts-I only made two and saved the extra reduction for other delicious food-ventures. Start with thawed chicken breast. Make sure they are well-trimmed. Pat them dry with a paper towel-this is one of those America's Test Kitchen suggestions that always helps to yield juicy, tender chicken. I don't know why it works, honestly. But each time I do it, the chicken retains its juices and is so much better. Sprinkle the breasts with about a 1/2 teaspoon of sea salt and a light sprinkling of freshly ground black pepper (1/4 teaspoon maximum). Put the chicken in the refrigerator for 20-30 minutes. The salt helps to bring out the juices and prepare the chicken for baking-it's almost like brining meat, but on a shortcut method. It's definitely worth this extra step. Preheat the oven to 450 degrees.

Assemble your reduction ingredients. You'll need 2 tablespoons of agave nectar (I get mine at Costco...$8 for two huge bottles), 1/3 cup of balsamic vinegar (I really like the Colavita brand. I feel like it has some nice, full-bodied flavor) and 2 teaspoons of stone ground mustard (this gives some nice texture to the reduction).

Combine all of the ingredients in a small saucepan. Whisk them together quickly, and heat them over medium heat. When the mixture begins to bubble, reduce the heat slightly and simmer, still stirring, for 3-4 minutes, until the liquid has reduced and thickened slightly. It will be almost like a loose syrup. Turn off heat.

Place your now cold chicken breasts in a large glass pan. Using a pastry brush, coat the chicken with the balsamic reduction on both sides. Place in the oven and bake 20-25 minutes, until the chicken is cooked through and the reduction is bubbling.

Remove from the oven and brush once more on the top side with the reduction. Sprinkle lightly with parmigiana cheese and top with a few leaves of shredded fresh basil. Serve with veggies and enjoy the explosion of flavor!

Baked Balsamic Agave Chicken

Ingredients

2-4 boneless skinless chicken breasts, well-trimmed
1/2 teaspoon sea salt
1/4 teaspoon fresh black pepper
2 tablespoons of agave nectar
2 teaspoons stone ground mustard
1/3 cup balsamic vinegar
Freshly grated parmigiana cheese
Fresh basil, torn

1. Preheat oven to 450 degrees. Pat chicken dry with a paper towel. Season with salt and pepper. Place in refrigerator for 20-30 minutes.
2. Preheat oven to 450 degrees. Combine mustard, agave and balsamic vinegar in small saucepan. Bring to a simmer over medium heat, stirring constantly. Reduce heat slightly, cooking an additional 3-4 minutes, stirring constantly, until liquid has reduced and thickened. Remove from heat.
3. Liberally coat each side of the chicken with reduction using a pastry brush. Bake in oven for 20-25 minutes until cooked through.
4. Sprinkle with freshly grated parmigiana cheese and top with torn fresh basil. Serve with fresh veggies.