"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Balsamic Chicken Recipe

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This recipe for Balsamic Chicken, by , is from The Moore Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Moore

Category:
Category:

Ingredients:  
Ingredients:  
--> 6 boneless, skinless chicken breast halves
--> 1 1/2 teaspoons fresh rosemary leaves, minced, or 1/2 teaspoon dried
--> 2 cloves garlic, minced
--> 1/2 teaspoon freshly ground black pepper
--> 1/2 teaspoon salt
--> 2 tablespoons EVOO
--> 4-6 tablespoons white wine (optional)
--> 1/4 cup balsamic vinegar

Directions:
Directions:
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.
Preheat oven to 450F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tablespoons of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
This is a south beach recipe. I usually make this in one day and I do everything all at once. I also usually cook at 350F.

Nutritional Info:
183 Calories
26 g Protein
4 g Carbs
6 g Fat
1 g Sat Fat
270 mg Sodium
65 mg Cholesterol
0 g Fiber

 

 

 

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