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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar |
||
| Calories 156 | ||
| Calories from Fat 91 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.1g | 15% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.1g | ||
| Cholesterol 46mg | 15% | |
| Sodium 481mg | 20% | |
| Potassium 169mg | 4% | |
| Total Carbohydrate 0.4g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.0g | ||
| Protein 15.2g | 30% | |
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Baked Balsamic Chicken
By: Barb Gertz
Mar 5, 2003
Love balsamic vinegar, hope you enjoy this chicken. Note; I have found that it's better with boneless, skinless chicken breast or boneless, skinless thighs. Baking time may be less due to size.
SERVES 4
Ingredients
- 4 chicken breast halves, bone in
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Directions
1
Preheat oven 400 degrees.2
Arrange the chicken bone side down in a 9-by-13 inch glass or ceramic baking dish.3
pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.4
Bake the chicken 20 minutes and baste with the vinegar juices.5
Bake 20 minutes more (depending the size of breast) or until juices run clear.6
Serve chicken with juices spooned over them.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: NavyNewlywed
On May 31, 2008
I'm sad to say that I just didn't care for the flavor of this. DH thought it was OK, so he had the leftovers for lunch. As a balsamic fan, I can't put my finger on what went wrong, but I'm sorry to say this won't be staying in my cookbook.
From: Cooks4_6
On May 16, 2008
Excellent variation on a roasted chicken breast. The skin turned out crispy, and the meat was tender and moist. Wonderful flavor. Definitely a keeper!
From: Marlena
On Mar 14, 2004
I like this recipe very much and have used it several times already. I use boneless skinless breasts and they come out tender and with an enticing aroma. After the chicken is cooked, I like to pour the juices into a small saucepan, then boil it for a few minutes to reduce it to a glaze which I pour over the chicken.
From: *Pixie*
On May 18, 2003
This chicken smells wonderful when it is cooking and tastes even better when it's ready! And better yet, it does all this without packing in a lot of extra calories! Thank you for posting this recipe Barb.
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