Like everyone on the planet who eats/prepares chicken, the search for a new, fun recipe is always a mission. My husband was coming home from being away all week on business, I had chicken defrosting and originally thought it would be fun as shish kabobs but I didn’t have time to soak my sticks so I opted to grill (indoors due to a bit of rain) on my grill pan. This dinner came together perfectly and in one pan, which hey, is a big score in any kitchen! I topped the final product over leftover quinoa I had in the fridge but it would be great over some brown rice too.
4 organic chicken breasts, washed and any fat or funky marks (hee hee) removed
6 medium sized plums, washed, sliced in quarters and the pit removed
1/4 cup of a good quality balsamic vinegar
Salt and pepper
Sesame seeds (toasted)
Optional: Add red pepper flakes for heat.
In your grill or sauté pan nice and hot with some olive oil to prevent the chicken from sticking. Add the chicken and cook until no longer pink and it has a nice browning on the outside. Remove and place the chicken on a plate. Add the sliced plums, balsamic and a drizzle more of olive oil. Your going to cook the plums until the sugars start to caramelize. This will take about 3 minutes or so. Flip as needed. Then add the chicken back to the dish. Season with salt and pepper. Top with toasted sesame seeds. Then plate. Again, I served this over quinoa but rice would work equally as nicely.
— Knead to Cook