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Balsamic Boneless Chicken
Source: dLife

Balsamic vinegar makes a delicious variation on baked chicken breasts

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1/2 Fat , 4 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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6 each  boneless skinless chicken breasts
0 1/2 tsp  dried rosemary
2 each  medium garlic cloves
0 3/4 tsp  black pepper
0 1/2 tsp  salt
1 tbsp  olive oil
0 1/2 cup  balsamic vinegar
  1. Rinse and pat dry the chicken breast halves. Combine the rosemary, garlic, salt and pepper in a small mixing bowl, and mix well.
  2. Place chicken in a large bowl, and drizzle oil over the pieces. Rub with the spice mixture.
  3. Cover and refrigerate the chicken overnight.
  4. 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.
  5. 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.
  6. 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.

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