Balsamic-Glazed Roasted Chicken Breasts
http://www.eatingwell.com/recipes/balsamic_glazed_roasted_chicken_breasts.html
From EatingWell: September 1998, EatingWell for a Healthy Heart Cookbook (2008)Glazed with balsamic vinegar and red currant jelly, these roasted chicken breasts are a snap to prepare. Bone-in chicken breasts retain more moisture than boneless, but take just a bit longer to cook. Look for small chicken breasts that yield a sensible 3-ounce portion of lean protein. If you can only find large ones, save some of the leftovers.
4 servings | Active Time: 15 minutes | Total Time: 40 minutes
Ingredients
- 4 bone-in chicken breasts, (about 2 1/2 pounds), trimmed, skin removed
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 2 teaspoons dried thyme, divided
- 1/4 cup red currant jelly
- 2 tablespoons balsamic vinegar
Preparation
- Preheat oven to 400°F. Line a baking sheet with foil and lightly oil or coat it with cooking spray.
- Season chicken on both sides with 1/8 teaspoon salt and 1/4 teaspoon pepper, then rub with 1 1/2 teaspoons thyme. Place bone-side up in a single layer on the prepared baking sheet. Roast for 15 minutes.
- Meanwhile, heat jelly, vinegar and the remaining 1/2 teaspoon thyme in a small saucepan over medium-low heat until the jelly is melted. Season with the remaining 1/8 teaspoon salt and pepper and remove from the heat.
- Turn the chicken meat-side up. Brush liberally with the jelly glaze. Continue to roast, brushing twice with the remaining glaze, until the chicken is cooked through, about 15 minutes more.
Nutrition
Per serving : 305 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 132 mg Cholesterol; 14 g Carbohydrates; 52 g Protein; 0 g Fiber; 295 mg Sodium; 587 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 7 lean meat