South Beach Balsamic Chicken

"Phase I recipe"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
8
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.
  • Preheat oven to 450. Spray a heavy roasting pan or iron skillet with cooking spray. Place chicken in pan and bake for 10 minute Turn chicken over. If drippings begin to stick to the pan, stir in 3-4 Tbs water or wine if using.
  • Bake about 10 min til thermometer registers 160 and juices run clear. If the pan is dry, stir in another 1-2 Tbs of water or 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I use this one on my South Beach clients all the time. In the summer, when cherry tomatoes are fresh, I'll add a pint of cherry tomatoes to the roasting pan along with the chicken and it makes it so pretty and colorful!
     
  2. This dish was surpisingly easy but oh so tasty!
     
  3. Excellent chicken dish and very easy. Mine did take a little longer than 20 minutes, but I did use chicken thighs (personal preference) instead of chicken breasts. DD & DH loved it and both said they wanted me to make it again. Made for Healthy Choices ABC Tag.
     
  4. Thankyou for the wonderful recipe. The chicken was so tender and we didn't even marinade it for long. I just whipped up the chicken and we bbq'd it............soooo easy, yet delish!!! I served it with caesar salad and fresh corn on the cob...great meal and will definitely be making it again and checking out your other recipes...thanks again!
     
  5. Delicious! This quick and easy chicken is so full of flavor. I made this in my cast iron skillet and it had reached 160 degrees in about 20 mins. I added 3 TBSP. of white wine to loosen the pan drippings while it was cooking. The combination of balsamic vinegar and white wine made a fantastic tasting sauce. Due to time constraints, I was only able to marinade the chicken for about 4 hours. I can only imagine how much more flavor this chicken would have if it marinaded overnight. Thank you for sharing this wonderful recipe...it is definitely a keeper!
     
Advertisement

RECIPE SUBMITTED BY

<p>Before kids, I liked to cook fancy food infrequently. &nbsp;Now its more about quick dinners. &nbsp;I like to bake desserts far more than cooking dinner.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes