Balsamic Chicken

  • 4 4-5 oz boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1/2 teaspoon fresh rosemary or 1/4 teaspoon dry rosemary
  • 2 garlic cloves, minced (roughly 1 tablespoon)
  • 1/4 teaspoon black pepper
  • 1/4 cup dry red wine or water or broth
  • 3 tablespoons balsamic vinegar

Directions:

  1. Mix together oil, paprika, rosemary, garlic, and pepper.
  2. Rub the mixture onto the chicken.
  3. Place chicken in a greased baking dish. Cover and refrigerate for 2-6 hours.
  4. Preheat oven to 450F.
  5. Drizzle wine over chicken.
  6. Bake 10 to 12 minutes or until juices run clear. Thermometer should read 170F. Turn halfway through baking time. [Granny’s note: 10-12 minutes on each side.]
  7. Remove chicken from oven and immediately drizzle with vinegar.
  8. Plate the chicken.
  9. Stir drippings in pan and pour over chicken.

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