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. Source: EatingWell Magazine, September 1998

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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly oil or coat it with cooking spray.

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  • 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 Facts

58 calories; 150 mg sodium. 43 mg potassium; 15.1 g carbohydrates; 0.1 g fiber; 14 g sugar; 19 IU vitamin a iu; 1 mg vitamin c; 2 mg calcium; 1 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
10/16/2017
Tasteless wouldn't make it again Read More
Rating: 5 stars
10/31/2011
I used boneless chicken breasts but this still turned out AMAZINGLY! I didn't bother measuring out the thyme I just used what I thought would be good. I also couldn't find red currant jelly so I substituted red raspberry jam which worked out perfectly! The glaze was AMAZING I salvaged the runoff from the tin foil and used it to dip the chicken in while eating. The flavor was amazing just enough sweetness that was balanced out by the salt and the balsamic vinegar. It was also extremely easy to make so I recommend this to anyone! Read More