s BALSAMIC CHICKEN WITH ROSEMARY ****
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s BALSAMIC CHICKEN WITH ROSEMARY ****
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Ingredients
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Instructions *** 3-28-2011 maybe i should just rename this chicken with rosemary as i forgot the balsamic at the end, this was very good, but ya gotta like rosemary!! *** By Jill Gibson, Globe Correspondent | July 21, 2010 Serves 4, with leftovers 3 tablespoons chopped fresh rosemary 5 cloves garlic, finely chopped 2 tablespoons olive oil 1 teaspoon salt 6 bone-in chicken breast halves (about 4 1/2 pounds total) 4 teaspoons high-quality balsamic vinegar 1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet. 2. In a small bowl, stir together rosemary, garlic, olive oil, and salt. Divide the rosemary mixture evenly among the 6 breasts, rubbing it all over the chicken and under the skin. 3. Place the chicken breasts on the baking sheet. Roast for 35 minutes or until a meat thermometer inserted into the thickest part of the meat registers 160 degrees. Let the chicken rest in a warm place for 5 minutes (the temperature will rise a few degrees). 4. Drizzle 1 teaspoon balsamic vinegar on each of 4 breasts. (Set aside 2 half breasts for the salad.) © Copyright 2010 The New York Times Company This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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