Chef Rocky’s Honey Balsamic Chicken

Studio 4

Chef Rocky’s Honey Balsamic Chicken
with Pecan Greens


– 2 ea Chicken Breast

– 2 tsp Thyme; fresh/freeze dried

– TT Kosher Salt/Black Pepper

– 1 tbsp Olive Oil

– 2 tbsp Balsamic Vinegar

– 2 tbsp Honey

– 1 ea Garlic Clove; minced

– 2 handfuls Greens; mustard, collard, etc.

– 1 ea Shallot; sliced

– 4 oz Pecans; toasted


1. Season chicken with thyme, salt, and pepper.

2. Heat olive oil over medium-high heat.

3. Pan-fry chicken in oil until done. (165F internal)

4. Remove from pan to rest before slicing.

5. Deglaze with balsamic vinegar.

6. Stir in honey.

7. Reduce by half.

1. In separate pan, saute shallots until translucent.

2. Add garlic and toasted pecans. Toss.

3. Add stock and finish by wilting greens on top.


1. Place greens on center of plate.

2. Top with sliced chicken breast.

3. Drizzle with glace.

4. Finish with pecan crumbs.



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