Good meal recipes that take 30 minutes or less to cook include chicken balsamico with pears and Rachel Ray's roasted Mexican chicken or fish supper. Each recipe makes four servings.
For the chicken balsamico recipe, rinse 4 boneless, skinless chicken breast halves under cold water and pat dry with paper towels. Position the chicken between two pieces of plastic wrap, and pound it until it is 1/2 inch thick. Sprinkle the chicken with salt and pepper to taste. In a skillet, heat 1 tablespoon extra-virgin olive oil over medium high heat and cook the chicken for three to four minutes on both sides, turning it over once. Remove the chicken from the pan, and place it on a platter.
Cook 2 cloves chopped garlic in the same skillet for two minutes on medium heat. Add 2 peeled, cored and sliced Bosc pears, and continue cooking for three to four minutes. In a small bowl, combine 1 cup reduced-sodium chicken broth, 1/4 cup balsamic vinegar, 1 1/2 tablespoons honey and 1 1/2 teaspoons cornstarch, and then stir them into the pear mixture. Simmer the sauce for four to six minutes, and then add the chicken to the pan, cooking for another two minutes. Serve the chicken with the fruit mixture on top.
To make Rachel Ray's roasted chicken or fish supper, combine 1 teaspoon each of granulated garlic, granulated onion, Mexican oregano and mild ancho with salt and pepper in a small bowl. Place 4 pieces of boneless, skinless chicken breast, or 4 thick whitefish fillets, into a rimmed baking dish. Drizzle a generous amount of extra-virgin olive oil over the chicken or fish, and rub the spice mixture over the meat. Top with 1 small sliced red onion, 2 cloves thinly sliced garlic and 2 thinly sliced jalapeño peppers. Drizzle olive oil on top, and bake the chicken for 20 minutes, or fish for 15 minutes, at 450 degrees Fahrenheit.