Balsamic Chicken

(I’ve never made this one, but I have some reservations about the below, which I’ve commented on. For reference, this is a recipe that doesn’t contain enough info to provide a source, not one of Granny’s recipes. I also haven’t made this recipe before, so I could be totally off-base.)

  • 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 (apparently, it just needs to be a non-poisonous liquid of some kind)
  • 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.
    1. (Seems a little hot to me. I mean, we just refrigerated for long enough to actually finish a game of Monopoly…)
  5. Drizzle wine (or other non-poisonous liquid) 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.]
    1. (I’m still concerned that our outside is going to be smoking by the time the thoroughly-refrigerated insides cook through. Could be totally wrong here, but I think I would go for more like chill for an hour to let the rub do its thing, then cook on 400 until done, probably 40-50 minutes. Of course, Granny has a WHOLE LOT more experience than me, so maybe I’m the one smoking something.)
  7. Remove chicken from oven and immediately drizzle with vinegar.
  8. Plate the chicken.
  9. Stir drippings in pan and pour over chicken.
    1. (I really hope the author meant a serving plate and not the dinner plates because I don’t want chicken drippings all over the rest of my food.)

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