Balsamic-Glazed Roasted Chicken Breasts (Printer-Friendly Version) | Eating Well
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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

Preparation

  1. Preheat oven to 400°F. Line a baking sheet with foil and lightly oil or coat it with cooking spray.
  2. 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.
  3. 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.
  4. 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