Balsamic Glazed Chicken

Balsamic Chicken


  • 2 large chicken breasts
  • 1 bell pepper, sliced (omit during Attack Phase)
  • 1/2 brown onion, sliced
  • 1/4 cup balsamic vinegar
  • 1/8 cup low-sodium soy sauce
  • 1/4 cup fat free chicken broth
  • 1/8 cup splenda brown sugar
  • 1/8 cup oyster sauce
  • 1 ts basil
  • 1 ts paprika
  • 1/2 ts ginger powder
  • 1/2 ts pepper
  • 2 cloves garlic, minced
  • 1 tbs cornstarch
  • garlic salt


  1. Preheat grill on high.
  2. Filet each chicken breast in half to create a total of 4 thin filets.
  3. Season chicken breasts lightly with garlic salt & pepper on both sides.
  4. Spray chicken with cooking spray & grill for 4-5 minutes on each side. (5 minutes in total in the George Foreman Grill, omit the spray)
  5. Remove chicken to a separate plate & keep warm.
  6. Heat a skillet to medium heat with cooking spray and brown onions & bell peppers until tender.
  7. Then, whisk balsamic vinegar, soy sauce, chicken broth & all dry seasoning (except bottom 2) in a bowl.
  8. Combine cornstarch with 2 tbs hot water & mix until dissolved.
  9. Heat sauce pan on medium with cooking spray.
  10. Add garlic and saute for one minute.
  11. Add sauce mixture & cornstarch mixture.
  12. Stirring constantly, bring sauce to a boil and remove from heat immediately. The sauce should thicken to a glaze consistency.
  13. Top chicken breasts off with vegetables & balsamic glaze.

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