MOM MAKES CHICKEN March 16, 2005 Susan Noble Family and Consumer Science Extension Agent

Recently there was a movie about a mom and teenage daughter whose bodies had switched places. From the previews I saw of the movie, it seems they were none to happy about this turn of events. They tried some unusual techniques to get back to normal.

Mother and I experienced a more pleasant "been there, done that" version of the movie recently. I've always been the recipe tester and she, the taster. Over the weekend, we switched roles.

During the past couple of weeks, Mother had torn several recipes that appealed to her out of magazines and passed them to me . . . a gentle hint to try them. I guess she got tired of waiting on me and took matters into her own kitchen. (In my defense, let me state that I've been very busy at work lately; I was not being uncooperative.)

So she prepared Grilled Balsamic Chicken, and I tasted it in the form of Saturday night supper. I gave both the recipe and Mom two thumbs up. When she couldn't find boneless chicken breasts, she even deboned bone-in pieces herself.

The flavor of the finished dish was reminiscent of slightly sweet barbecued chicken. As much as I like BBQ chicken, I don't care for the drippy mess that often goes along with it and ends up on my clothes. The Balsamic Chicken is an elegant solution to this problem.

A health plus for the Balsamic Chicken is that there is no oil (fat) in the marinade. You could further increase the "health" of the dish by using a sugar substitute instead of the sugar. Do use a substitute that can take the heat such as Sweet n' Low® or Splenda®.

The second chicken recipe that follows is one that appealed to me. Wonder if I can talk Mother into continuing as the recipe tester? Like the movie mom, she may want back to normal.

This is Mother's version of the original recipe. We rarely do anything exactly as instructed.

Mix all ingredients, except chicken, together well in mixing bowl to create marinade. Remove and set aside 1/2 cup of the marinade. Add chicken pieces to remaining marinade in bowl. Cover bowl and refrigerate for at least 4 hours up to 24 hours, turning occasionally. Remove chicken from marinade; discard marinade. Grill chicken, uncovered, at medium-high for 6 minutes on each side or till cooked through, basting with reserved 1/2 cup of marinade every few minutes. (Do not use marinade for basting that has been in contact with raw meat.)

Yields 8 servings.

This recipe goes together quickly making it perfect for those fast meals at home I've been touting in my last few columns.

Place chicken in 13- x 9- x 2-inch baking dish coated with nonstick cooking spray. In small bowl, combine remaining ingredients; mix well. Pour half the sauce over chicken. Bake, uncovered, at 350° for 20 minutes. Turn chicken; pour remaining sauce on top. Bake 15-20 minutes longer or till meat juices run clear.

Yields 8 servings.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 7/08/05