Heels Kitchen | Red Bird Farms Rosemary Balsamic Roasted Chicken
By 98.5 KYGO on September 24, 2020
Tracy is bringing some sweet heat your way with these crispy Red Bird Farms Sweat Heat Chicken Bites on Heel’s Kitchen!! – Tracy
1.5 lbs Red Bird Farms Boneless Skinless Chicken Breasts
1/4 Cup Balsamic Vinegar
1/3 Cup Olive Oil
Juice of 1/2 lemon
2 Cloves Garlic Crushed
1/4 Cup Chopped Rosemary
1lbs Brussel Sprouts – Stem Cut Off and Cut In Half
2 Apples – Cored, Peeled, and Chopped
6 Slices of Bacon Chopped
1/2 Cup Toasted Walnuts
Salt + Pepper To Taste
1. Cut your chicken breast into bite size pieces. Set aside.
2. In a food processor or blender, make your marinade by blending balsamic vinegar, oil, lemon, and garlic and rosemary. Blending for at least 1 minute or until rosemary is well incorporated. Place chicken into a bowl or container with marinade. Marinade for at least 5 minutes, but up to 12 hours.
3. Preheat oven to 375 degrees. On one big sheet pan-or 2 smaller sheet pans- Place brussel sprouts, apples, and bacon on the sheet. Add chicken. Brush any reserved marinade over sprouts and apples.
4. Bake for 15 minutes (depending on thickness of chicken). Bump up the oven to 425 degrees, and cook for another 10-15 minutes of cooking to get everything extra crispy!
5. Meanwhile- Toast chopped walnuts until browned and fragrant
6. Remove from oven and serve immediately. Salt and pepper to taste and top with toasted walnuts
Thanks to Meghan Poulsen for submitting such an awesome BBQ Sauce!
4 stalks fresh rhubarb, trimmed and chopped
1 (12 fl oz) can Dr Pepper
1 cup apple cider vinegar
1 sweet onion – chopped
1 cup brown sugar
1/4 cup molasses
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground dried chipotle pepper
1/4 teaspoon garlic powder
2 teaspoons liquid smoke flavoring
Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.