Recipe: Balsamic Rosemary Chicken

Balsamic Rosemary Chicken

Serves: 2

Ingredients

• ½ cup plus 2 tablespoons balsamic vinegar
• 1 teaspoon olive oil
• 1 tablespoon fresh rosemary, chopped
• 2 garlic cloves, minced
• Freshly ground black pepper
• Olive oil cooking spray
• 2 (6-ounce) chicken breasts

Directions

1. In a small saucepan, stir together ½ cup balsamic vinegar, olive oil, rosemary, garlic and pepper. Bring to a boil, lower heat to medium, and simmer about three minutes or until reduced by half. Pour into a small bowl or container and chill for 15 minutes in the refrigerator or five minutes in the freezer.
2. Coat a 9-inch-square baking pan with cooking spray. Place the chicken in the baking dish and poor cooled marinade over the chicken. Refrigerate for an additional 30 minutes. Preheat the oven to 400 degrees F.
3. Cover dish with aluminum foil and bake for 35 minutes, or until chicken reaches internal temperature of 165 degrees F.
4. Transfer the chicken to serving plates. Pour the cooked marinade back into the small saucepan. Add the remaining 2 tablespoons of balsamic vinegar and cook for 3-5 minutes, or until sauce has thickened. Pour the sauce over the chicken and serve garnished with fresh rosemary if desired.

Note: Pair this chicken with a side salad and lightly seasoned quinoa for a well-balanced meal. Then finish it off with this decadent dessert.