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.
Active Time: 15 minutes |
Total Time: 40 minutes
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
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.
Per serving :
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