A couple days ago I sent out a meeting request to my graduate committee in order to schedule my dissertation defense. Commence total freak out/panic attack. 4 of the 5 have responded thus far and it looks like it may be either Sept 23 or 24th, assuming the 5th person has no conflicts those days. It’s a little over 2 months away but just thinking about it gets my heart racing in nervous anticipation. I feel as though I have so much to do still! You may not notice by looking at me but inside I am screaming. Once I know the date for sure I’ll be in desperate need of food blogging friend-guest posts the week or two beforehand. Until then I’ll do my best not to neglect the spiffyness.
After what I just shared, you’d think that I would be posting a crazy comfort food dish today for Single Serving Sunday. It almost happened and I am sure it will in the future but for now I chose an easy recipe that took less time and ingredients to prepare. You simply bake a chicken breast with fresh peach slices and then top with a balsamic reduction. The peaches help keep the chicken moist and the balsamic seals the deal.
Two years ago: Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies
PEACH CHICKEN WITH BALSAMIC GLAZE
6 oz. boneless, skinless chicken breast
Pinch each salt & pepper
Pinch crushed, dried basil
1 fresh peach, sliced (peeled if preferred)
2 Tbsp balsamic vinegar
1-1/2 tsp brown sugar
- Preheat oven to 375 degrees. Lightly coat a small baking pan with nonstick spray.
- Sprinkle both sides of chicken breast with salt, pepper, and dried basil. Place in prepared baking pan and top with peach slices. Cover pan with foil and bake for 25-30 minutes or until cooked through and no longer pink.
- While the chicken cooks, prepare the balsamic glaze. Add balsamic vinegar and brown sugar to a small saucepan over medium heat. Stir constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until reduced by half, about 5 minutes. Remove from heat and set aside.
- Transfer cooked chicken and peaches to a plate, drizzle with balsamic glaze and serve.
Source: Adapted from Fitness July/August 2013.