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Balsamic Chicken

Balsamic Chicken

Shake up your chicken night with the addition of flavorful Balsamic Chicken. Boneless chicken breasts are marinated and then brushed with a savory-sweet balsamic vinegar and brown sugar glaze.

Cooking Light JANUARY 2012

  • Yield: Serves 4 (serving size: 1 breast half)

Ingredients

  • 1/3 cup balsamic vinegar
  • 1/4 cup lower-sodium soy sauce
  • 1/4 cup minced shallots
  • 3 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon olive oil

Preparation

Combine balsamic vinegar, soy sauce, shallots, brown sugar, garlic, and 1 tablespoon olive oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour. Preheat oven to 400°. Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over ­medium heat; bring to a boil. Boil 2 minutes or ­until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over ­medium-high heat. Add 1 tablespoon olive oil; swirl. Add chicken; sauté 4 minutes. Turn chicken over; brush with half of vinegar mixture. Bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining vinegar mixture.

Nutritional Information

Amount per serving
  • Calories: 320
  • Fat: 8.9g
  • Saturated fat: 1.5g
  • Sodium: 510mg
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