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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Balsamic Boneless Chicken

Source: dLife

Balsamic vinegar makes a delicious variation on baked chicken breasts

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	163.7

Total Carbs	3.6 g

Dietary Fiber	0.1 g

Sugars	2.9 g

Total Fat	3.9 g

Saturated Fat	0.7 g

Unsaturated Fat	0.6 g

Potassium	317.7 mg

Protein	26.3 g

Sodium	272.7 mg

Dietary Exchanges 3.9 Fat, 0.1 Vegetables, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 each boneless skinless chicken breasts 0.5
0 1/2 tsp dried rosemary 2.0
2 each medium garlic cloves 0.75
0 3/4 tsp black pepper 0.5
0 1/2 tsp salt 1.0
1 tbsp olive oil 0.5
0 1/2 cup balsamic vinegar

Directions

Rinse and pat dry the chicken breast halves. Combine the rosemary, garlic, salt and pepper in a small mixing bowl, and mix well.
Place chicken in a large bowl, and drizzle oil over the pieces. Rub with the spice mixture.
Cover and refrigerate the chicken overnight.
Preheat the oven to 450 degrees F. Spray an iron skillet or a heavy roasting pan with a nonstick cooking spray. Place chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3 to 4 tablespoons of water.
Bake chicken another 10 minutes. The chicken should be golden brown and no longer pink in the center. If the pan is dry, stir in another 1 to 2 tablespoons of water. This will loosen the drippings.
Drizzle the balsamic vinegar over the chicken while it is in the pan. Transfer the chicken to the plates. After stirring the liquid in the pan, drizzle it over the plated chicken.