Monday, March 12, 2012
Blueberry Balsamic Chicken Meatballs
1 teaspoon dried parsley
salt and pepper
1 tablespoon plus 1/4 cup blueberry balsamic vinegar
-Combine everything except the 1/4 cup blueberry balsamic vinegar and brown in a frying pain.
-Once brown on all sides add the 1/4 cup of balsamic vinegar and simmer for 5 to 8 minutes on medium. If you find the vinegar is evaporating too much, just add more.
-Once the chicken is cooked and most of the blueberry balsamic vinegar is is absorbed in the chicken and evaporated, serve on rice or lettuce. This is also very good in salad with a little feta cheese.