Summer balsamic grilled chicken - KMSP-TV

Summer balsamic grilled chicken

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Chef Peter Kuhr with Lunds and Byerly's shares some July 4th grilling tips with FOX 9's Tom Halden.

Summer Balsamic Grilled Chicken


8 ounces campanelle pasta

1 tablespoon extra virgin olive oil

1.5 pounds chicken breast, split and pounded

8 ounces crimini mushrooms

½ red onion, quartered

1 red bell pepper, cut into large pieces

8 ounces pearlini-sized fresh mozzarella

2 vine-ripened tomatoes, diced

1 tablespoon fresh basil leaves, chiffonade

1 tablespoon fresh shallots, chopped fine

4 cups fresh gourmet baby greens


¼ teaspoon dried thyme

1 cup balsamic vinegar

¼ cup extra virgin olive oil

2 cloves fresh garlic, minced

¼ cup brown sugar

½ teaspoon kosher salt

¼ teaspoon cracked black pepper


Cook pasta following directions on package. Drain well and toss with olive oil to prevent sticking. Reserve chilled.

While pasta is cooking, prepare marinade by combining all ingredients in a large bowl.

Next, split breasts in two by carefully slicing through the middle of the breast horizontally to create two equal breast portions of equal thickness. Cover chicken breasts with plastic wrap and pound the thickest part of the breast to be even with the thinnest part. Place breasts in the prepared marinade for one hour in the refrigerator, turning 30 minutes through.

Remove chicken breasts from marinade and drain well. Reserve marinade and place chicken on a clean plate for grilling. Toss the mushrooms, red onion and red bell peppers with half of the marinade and place on another plate for grilling.

Take leftover marinade and heat to a boil, then simmer for 5 minutes and reserve for glazing the cooked chicken breasts and adding to the pasta salad. Grill chicken breast on a prepared grill for 5 minutes per side until internal temp reads 165 F. While cooking the chicken breast, grill the marinated mushrooms, red onion and red bell peppers until hot and slightly charred. Remove vegetables from grill and cut into bite-sized pieces. Place cooked breasts on a clean platter and glaze with reserved, cooked marinade and let rest.

Toss the warm grilled vegetables with the cooked pasta and add fresh mozzarella, tomatoes, basil and shallots. Let stand 30 minutes before serving to develop flavors. Pour any remaining cooked marinade over the pasta salad to enhance the flavors. Serve with the chicken and fresh baby greens.

Amount: 4 servings

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