True balsamic vinegar is a dark, sweet vinegar aged for many years in wooden barrels in Italy. The longer it is aged, the sweeter, thicker and more expensive it becomes. If the vinegar you are using tastes too acidic, try adding about a half teaspoon of brown sugar to the amount in this recipe.
Makes 6 servings
|1-1/2||teaspoons fresh rosemary, minced, or 1/2 teaspoon dried rosemary|
|2||cloves garlic, minced|
|3/4||teaspoon black pepper|
|6||boneless skinless chicken breasts (about 1/4 pound each)|
|1||tablespoon olive oil|
|1/4||cup balsamic vinegar|
- Combine rosemary, garlic, pepper and salt in small bowl; mix well. Place chicken in large bowl; drizzle chicken with oil and rub with spice mixture. Cover and refrigerate several hours.
- Preheat oven to 450°F. Spray heavy roasting pan or cast iron skillet with nonstick cooking spray. Place chicken in pan; bake 10 minutes. Turn chicken over, stirring in 3 to 4 tablespoons water if drippings begin to stick to pan.
- Bake about 10 minutes or until chicken is golden brown and no longer pink in center. If pan is dry, stir in another 1 to 2 tablespoons water to loosen drippings.
- Drizzle vinegar over chicken in pan. Transfer chicken to plates. Stir liquid in pan; drizzle over chicken. Garnish, if desired.
|Serving Size:||1 chicken breast|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||29 %|
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