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Balsamic-Glazed Roasted Chicken Breasts

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

Your rating: None Average: 3.9 (26 votes)

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.



READER'S COMMENT:
"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 Recipe

1 Review for Balsamic-Glazed Roasted Chicken Breasts

09/17/2009
Anonymous

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!

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