Balsamic-Glazed Roasted Chicken Breasts

September 1998, EatingWell for a Healthy Heart Cookbook (2008)

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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.

"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...
Balsamic-Glazed Roasted Chicken Breasts

Makes: 4 servings

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  • 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


  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.


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.

Nutrition Bonus: Selenium (57% daily value), Potassium (17% dv), Magnesium (16% dv).

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 7 lean meat

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