YOUR SOLIN GENERATED RECIPE
Balsamic-Glazed Brussels Sprouts with Pancetta and Chicken
Pan-seared chicken breast and charred Brussels sprouts tossed with crispy pancetta and a velvety balsamic reduction for a perfectly balanced savory-sweet finish.
INGREDIENTS
4.25 oz chicken breast
1.5 cups Brussels sprouts
0.5 oz pancetta
1 tbsp balsamic glaze
0.5 tbsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Trim the Brussels sprouts and cut them in half. Pat the chicken breast dry and season both sides with sea salt, black pepper, and garlic powder.
Place a large skillet over medium heat and add the diced pancetta. Cook until the fat has rendered and the pancetta is crispy, then remove the pancetta with a slotted spoon and set aside.
In the same skillet with the rendered fat, add the olive oil. Place the chicken breast in the pan and sear for 5-7 minutes per side until golden brown and cooked through. Remove the chicken and let it rest before slicing into strips.
Add the Brussels sprouts to the skillet, cut-side down. Sear for 4-5 minutes without moving them to develop a deep golden char.
Toss the sprouts and continue cooking for another 3-4 minutes until tender-crisp.
Add the sliced chicken and crispy pancetta back into the skillet. Drizzle the balsamic glaze over everything and toss well to coat.
Serve immediately while the glaze is warm and the sprouts are crispy.