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.
