Chicken and Garden Greens and Balsamic Glaze Chicken with cooked garden greens drizzled with a balsamic glaze.
8 small boneless, skinless chicken breast halves,
salt and ground black pepper, to taste,
4 tbsp. olive oil, divided,
2 large red onions, cut 1/2 in. slices, separate in rings,
1 tbsp. fresh oregano, chopped,
1 pkg. (6 oz.) DOLE® Tender Garden Salad Blend,
2 tbsp. packed brown sugar,
1/2 cup balsamic vinegar,
Step 1: Season chicken on both sides with salt and pepper. Cook chicken in 2 tablespoons oil in large nonstick skillet over medium-high heat 8 to 10 minutes, turning once or until lightly browned and no longer pink in center (165°F.). Cook in 2 batches if necessary. Remove from skillet; keep warm.
Step 2: In same skillet, add remaining 2 tablespoons oil, onions and oregano. Cook over medium-high heat, stirring often, 8 to 10 minutes or until onions are softened and lightly browned. Add salad blend, cook, stirring, 3 to 4 minutes or just until salad blend is wilted. Stir in brown sugar; cook 1 minute longer. Remove onion mixture to large serving dish.
Step 3: Add balsamic vinegar to skillet, boil 1 to 2 minutes or until slightly thickened.
Step 4: Arranged cook chicken over onion mixture and drizzle chicken with balsamic glaze.