Recipe: Honey Mustard Balsamic Glazed Chicken Breasts with Pompeian Olive Oil

The holidays are upon us - and even when we're not making the "big meal" - we end up with extra people at our dinner table or the need to make quick meals as we run from work to gatherings and engagements. One thing I HAVE to have on hand is a big bottle of Pompeian Olive Oil - I use it all the time! Thankfully the generous folks at Pompeian sent me a bottle and sponsored me to create a recipe to share with all of you! 

Pompeian has something fun going on this holiday season - you can create a personalized bottle of Pompeian Extra Virgin Olive Oil with a family photo and a family recipe. If your Mom always made you a special dish - give her a bottle with her recipe and a smiling picture of you on it! How fun is that for a stocking stuffer?! 

On the Facebook page, it's super easy to do (5 minutes or less)! You just enter your recipe (that's the most time-consuming part - the typing), upload a photo and you're done! Print & attach - voila! My very own personalized Pompeian Olive Oil!  For my family photo, I chose the dogs - they crack me up - like they're looking up at the recipe! 

Now Pompeian isn't just about olive oil - they also have Balsamic & Red Wine Vinegars - thankfully because I made a delicious Honey Mustard Balsamic Glazed Chicken with Pompeian Olive Oil & Balsamic Vinegar (I'm obsessed!). 

Honey Mustard Balsamic Glazed Chicken 

Ingredients

• 2 T Dijon Mustard
• 1 T Honey
• 1/4 cup Pompeian Balsamic Vinegar
• 1/2 cup Pompeian Olive Oil
• 2 T Pompeian Olive Oil
• 2 chicken breasts
• 1 cup sliced mushrooms
• 2 cups spinach 

Instructions

• Heat skillet with 2 T olive oil 
• Saute mushrooms for 3 minutes
• Add spinach and cook for 1 minute more
• Remove vegetables from the pan and set aside
• Pound chicken breasts to 3/4 inch thickness. Saute chicken  breasts in hot pan for 4 minutes per side. 
• In a separate bowl mix together mustard and honey - then whisk. Add Pompeian Balsamic Vinegar and whisk. 
• When chicken is nearly done, add spinach and mushrooms back to pan with chicken. 
• Whisk Pompeian Olive Oil into Balsamic mixture to emulsify. Once mixed, add to pan with chicken mixture. 
• Simmer for 2-3 minutes for sauce to cook down. Turn chicken to coat. 
• Serve over pasta, rice or potatoes

For more recipe ideas, visit Pompeian.com. 

This is a sponsored post written by me on behalf of Pompeian.