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Balsamic Chicken

Featured in the Honolulu Star-Advertiser on February 26, 2020.

Ingredients:

Balsamic Chicken

  • 6 boneless skinless chicken breast halves
  • 1 1/2 teaspoons minced fresh rosemary leaves (or 1/2 teaspoon dried rosemary)
  • 2 cloves garlic, minced
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • Nonstick cooking spray
  • 1/4 cup balsamic vinegar

Directions:

  1. Rinse chicken and pat dry.
  2. Combine rosemary, garlic, pepper, and salt in a small bowl and mix well.
  3. Place chicken in a large bowl; drizzle chicken with oil and rub with herb mixture.
  4. Cover and refrigerate overnight.
  5. Heat oven to 450°F.
  6. Spray a heavy roasting pan or iron skillet with nonstick cooking spray.
  7. Place chicken in pan and bake for 10 minutes.
  8. Turn chicken over, stirring in 3 to 4 tablespoons of water if drippings begin to stick to pan.
  9. Bake about 10 minutes or until chicken is golden brown and cooked through.
  10. If pan is dry, stir in another 1 to 2 tablespoons of water to loosen drippings.
  11. Drizzle balsamic vinegar over chicken in pan.
  12. Transfer chicken to plates.
  13. Stir liquid in pan, drizzle over chicken.

Makes 6 servings.

Approximate Nutrient Analysis per serving: 230 calories, 5 g fat, 1 g saturated fat, 100 mg cholesterol, 300 mg sodium, 4 g carbohydrate, 0 g fiber, 3 g sugar, 39 g protein

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