Rating: 5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light January 2012

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

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Directions

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  • 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.

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Nutrition Facts

320 calories; fat 8.9g; saturated fat 1.5g; sodium 510mg.
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