Tuesday, July 16, 2019
This baked balsamic chicken breast is so good! Juicy, slightly sweet and garlicky. Ready in no more than 40 minutes, depending on the thickness of the chicken breast. I know overcooking chicken breast is not an option, but if for some reason it dries out a little, you have some nice sauce to serve it with.How to tenderize and flatten chicken breast?
You’ll need a meat mallet or rolling pin. There are two options, depending on how thick the chicken breast is and how thin the final result should be.
Cut each chicken breast in half, through the middle lengthwise.
Cover with plastic wrap and using a meat mallet pound to the desired thickness. Be gentle, so the meat doesn’t get smashed.
The second option is just to tenderize the whole breast, without cutting it through the middle.
Baked Balsamic Chicken Breast Recipe
Ingredients
- 4-6 chicken breasts
- 2 Tablespoons olive oil
- 1 Tablespoon Dijon mustard
- 1/3 cup balsamic vinegar
- 1 teaspoon fresh or dried rosemary
- salt and pepper
- 1 teaspoon dried parsley
- 1 teaspoon oregano
- 1 small onion
- 3 garlic cloves
Instructions
- Whisk together balsamic vinegar, mustard, and olive oil. Add rosemary, oregano, and parsley.
- Mince garlic and finely chop the onion. Add to the vinegar mixture.
- Add the chicken to a plastic bag. Pour the mixture over. I add a few sprigs of rosemary for good measure.
- Let marinate in the fridge for an hour or longer. Or if you are short on time, just for a couple of minutes while the oven preheats.
- Preheat the oven to 400°. Pour the chicken into a baking dish.
- Bake, uncovered for 20 minutes. Or until they are cooked through. Sometimes if I am really feeling fancy, I'll broil them for the last few minutes to get the tops a little darker. Let sit for a few minutes before you serve. Spoon some of the sauce over the chicken..
