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Roast Chicken Breasts with Balsamic Vinegar Recipe
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This recipe for Roast Chicken Breasts with Balsamic Vinegar, by Denise Bomar, is from The Meyer Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 bay leaves 6 boneless chicken breasts, SKIN ON Salt Pepper 4 tablespoons olive oil 4 tablespoons butter 4 tablespoons balsamic vinegar
Tuck a bay leaf under the skin of each piece of chicken. Sprinkle each piece with salt and pepper and arrange them in a roasting pan. Drizzle chicken with olive oil, dot each piece with butter. Roast in oven for about 1 hour, turning each piece every 20-30 minutes. The chicken skin will get nice and crispy.
When chicken is done remove from pan. Pour off most of the fat from the pan. Put the pan over a burner set on medium. Add vinegar and stir to get up the browned bits from the bottom on the pan. You can add a few tablespoons of butter to the pan. Serve this sauce with the chicken. Be careful to remove bay leaves.
This is one of the most delicious chicken dishes I have ever eaten. The chicken gets really crispy and the vinegar sauce is absolutely wonderful! You must use a good quality balsamic vinegar--there is no substitute!
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