Balsamic Chicken (2 servings)

2 Each boneless, skinless chicken breast halves 1/2 tsp fresh rosemary leaves, minced, or 1/2 teaspoon dried 2/3 cloves garlic, minced 3/16 tsp freshly ground black pepper 3/16 tsp salt 2 tsp extra-virgin olive oil 2 Tbs 4-6 tablespoons white wine (optional) 1 1/3 Tbs balsamic vinegar

Procedure

1. 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.
2. Preheat the oven to 450°F. 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 water or white wine (if using).
3. Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the pan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings.
4. Drizzle the vinegar over the chicken in the pan.
5. Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.

Servings: 2

Degree of Difficulty: Easy

Nutrition Facts

Serving size: 1/2 of a recipe (9.4 ounces).

Recipe Type

Main Dish, Poultry