Balsamic Chicken
Ingredients
6 Boneless skinless chicken breast halves
1+1/2 tsp Fresh rosemary leaves, minced, or 1/2 tsp dried
2 Garlic cloves, minced
1/2 tsp Freshly grd black pepper
1/2 tsp Salt
2 tbsp Olive oil
4-6 tbsp White wine (optional)
1/4 cup Balsamic vinegar
Preparation
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a sm. bowl and mix well. Place the chicken in a large bowl. Drizzle with oil, and rub with the spice mixture. Cover and refrigerate overnight.
Preheat the oven to 450F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings Begin to stick to the pan, stir 3-4 tbsp of water or white wine (if using).
Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160F and the juices run clear. If the pan is dry, stir in another 1-2 tbsp of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the same pan and drizzle over the chicken.
Ingredients
6 Boneless skinless chicken breast halves
1+1/2 tsp Fresh rosemary leaves, minced, or 1/2 tsp dried
2 Garlic cloves, minced
1/2 tsp Freshly grd black pepper
1/2 tsp Salt
2 tbsp Olive oil
4-6 tbsp White wine (optional)
1/4 cup Balsamic vinegar
Preparation
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a sm. bowl and mix well. Place the chicken in a large bowl. Drizzle with oil, and rub with the spice mixture. Cover and refrigerate overnight.
Preheat the oven to 450F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings Begin to stick to the pan, stir 3-4 tbsp of water or white wine (if using).
Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160F and the juices run clear. If the pan is dry, stir in another 1-2 tbsp of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the same pan and drizzle over the chicken.
2 comments:
I am TRYING this one soon!
it's super easy!!! you know me..if i can do it.. any one can!! super tasty. you can really taste the rosemary, so if you don't care for it, don't use as much. Mom made a gravy out of the left over juices, it was great!!!
-britt
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