Balsamic Chicken with Roasted Orange Asparagus
Preheat oven to 425 degrees F. In a small bowl combine rosemary, garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Sprinkle herb mixture evenly over skinned sides of the chicken breast halves; rub in with your fingers.Advertisement
Coat a very large nonstick skillet with cooking spray. Heat over medium heat. Add chicken pieces, herb sides down. Cook for 4 to 6 minutes or until browned. Turn chicken pieces over. Remove skillet from the heat. Carefully add broth and vinegar to the skillet. Return skillet to heat. Cover and cook for 15 to 20 minutes or until chicken is no longer pink (170 degrees F), spooning broth mixture over chicken occasionally.
Meanwhile, in a 15x10x1-inch baking pan lined with foil arrange asparagus spears in a single layer. Drizzle with orange juice and sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper.
Roast asparagus for 12 to 15 minutes or until crisp-tender. To serve, place one chicken piece on each of four serving plates. Spoon pan juices evenly over chicken pieces. Divide asparagus spears among the plates. Serve with orange wedges and garnish with orange peel.
4 lean protein, 1 vegetable