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A delicious moist chicken with balsamic vinegar and garlic.
6 breasts, bone and skin removed chicken breasts
1/2 tsp rosemary
3 cloves garlic
1/2 tsp black pepper
1/2 tsp salt
2 tbsps extra virgin olive oil
1/4 cup balsamic vinegar
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 spice mixture. Cover and refrigerate overnight.
Pre-heat oven to 450 °F (220 °C). Spray a heavy roasting pan or 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.
Bake about 10 more minutes. Or until a thermometer registers 160 °F at the thickest portion of the meat, and the juices run clear.
If the pan is dry, stir in another 1-2 tablespoons of water to loosen the drippings. Drizzle the vinegar drippings over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
in 1 serving of Balsamic Chicken.
, 2% carbs, 66% protein.
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