This is a quick and easy recipe that never fails to please even picky eaters. Making a simple reduction sauce using balsamic vinegar, garlic, and fresh rosemary creates a flavorful marinade for the chicken. This chicken smells wonderful when baking and tastes even better when ready! The skinny for 1 serving, 190 calories and 4 grams fat. Serve with steamed veggies, baked potatoes, and mash some of the delicious sauce (marinade) into each potato
INGREDIENTS
- ½ cup balsamic vinegar
- 2 teaspoons olive oil
- 1½ tablespoons fresh rosemary, chopped
- 1 tablespoon garlic, minced
- ½ teaspoon salt
- Fresh black pepper, to taste
- Cooking spray
- 4 (5 ounces each) boneless, skinless chicken breasts (If your chicken breast are large, cut into 5 ounce sizes to equal 4 breasts)
- 2 tablespoon balsamic vinegar
- Fresh rosemary springs, for garnish
INSTRUCTIONS
- To make the marinade: In a small pot, add vinegar, oil, rosemary, garlic, salt, pepper and mix until combined. Bring up to a boil, turn heat down to medium and simmer until reduced in half, about 3 minutes. Place in refrigerator to cool for about 15 minutes. For a quicker chill, place in freezer for about 5 minutes.
- Coat a 9 x 9-inch baking dish with cooking spray. Place chicken in baking dish and pour cooled marinade over chicken. Refrigerate for 30 minutes. Can be refrigerated overnight.
- Preheat oven to 400 degrees. Take dish out of refrigerator, cover with foil, and baked in marinade. Bake for about 35 minutes until chicken is cooked thoroughly.
- Remove chicken to a serving plate. Pour cooked marinade into a small pot. Add 2 tablespoons of balsamic vinegar. Cook a few minutes until the sauce has thickened a bit. Pour some of the sauce over chicken and serve.
- Use the leftover sauce drizzled in a baked potato, if desired.
WW points 1