Balsamic Chicken Breast with Basil - Poultry Recipe

Balsamic Chicken Breast with Basil

Aggregate Time to Prepare: 45Minutes
Yield: 2 Servings  
  • 1 cup cherry tomatoes
  • 1 lb chicken breast, chopped into bite-sized pieces
  • 2 cups chicken stock
  • 2 garlic cloves, whole
  • 3 tbsp butter
  • ½ cup balsamic vinegar
  • ½ cup fresh basil, thinly sliced  
  • 1 tsp sea salt  
How to Cook:
  1. Thoroughly wash the meat under cold running water and pat dry with some kitchen paper. Put on a cutting board and chop into bite-sized pieces and move to a deep container. Pour in the balsamic vinegar and refrigerate for 20 minutes.
  2. In the mean time, plug in the instant pot and Switch your Instant Pot to “’Sauté’’ mode. Melt the butter in the inner pot and put in garlic. Briefly cook – for one minute and then put in cherry tomatoes and basil. Stir thoroughly and cook until tomatoes completely soften. Take out of the pot and move to a food processor. Process until smooth. Save for later.
  3. Remove the chicken from the fridge  and place in the pot. Pour in the stock and shut and secure the lid. Set the steam release handle and push the ‘Manual’’ button.
  4. Turn the timer to 10 minutes on high pressure.
  5. When finished, depressurize using the natural release method and open the lid. Stir in the tomato mixture and season with salt.
  6. If you want, you can also put in some pepper prior to serving.
  7. Nutritional Info:(Calories 456 | Total Fats: 23.8g | Net Carbs: 4.8g | Protein: 50.1g |Fiber: 1.2g)

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