Serves: 4
Prep Time: 25 mins
Cook Time: 30 mins
Total Cook Time: 55 mins
Honey Balsamic
Vinaigrette
Ingredients
- 3 tablespoons balsamic vinegar
- 1 tablespoon minced shallot
- 1 tablespoon honey
- ⅛ teaspoon MSG
- ¼ cup olive oil
- ¼ cup canola oil
Crispy Chicken
Ingredients
- 4 chicken thighs, bone in and skin on
- ½ teaspoon MSG
- ½ teaspoon salt
- 3 tablespoons cornstarch
- ¼ cup canola oil
Caprese Salad
Ingredients
- ½ loaf of ciabatta
- 4 ripe heirloom tomatoes
- 1 large handful basil leaves
- ½ cup mozzarella pearls, drained
- ¼ teaspoon MSG
- ¼ teaspoon kosher salt
- ½ teaspoon freshly grated black pepper
Instructions
- Preheat the oven to 375ºF.
- In a medium bowl combine balsamic, shallot, honey, and MSG. While whisking slowly, drizzle in olive oil and then canola oil.
- Crispy chicken: In a large cast-iron skillet, heat canola oil over medium heat. Sprinkle MSG, salt, and cornstarch on both sides of the chicken. Cook the chicken, skin side down, until golden and crispy, about 5 minutes. Flip and cook for another 5 minutes, until other side is golden brown. Place skillet in the oven for 10 minutes, or until internal temperature reaches 165ºF.
- Caprese Salad: Cut the ciabatta into 1-inch pieces. Spread on a sheet tray and toast in the oven for 10–15 minutes or until golden and crispy on the outside.
- Slice the tomatoes into bite-size pieces and thinly slice half of the basil leaves.
- Toss the ciabatta, heirloom tomatoes, sliced basil, mozzarella pearls, MSG, kosher salt, black pepper, and the honey balsamic vinaigrette together in a large mixing bowl until all ingredients are well coated.
- Evenly divide salad on 4 plates. Garnish with whole basil leaves. Add a crispy chicken thigh to each serving.
Give MSG a try, and tell
us how you use it!
Purchase Link: Here
- Calories: 810
- Fat: 58 g
- Cholesterol: 100 mg
- Protein: 26 g
- Sodium: 930 mg
- Carbohydrate: 47 g
- Fiber: 2 g