Wednesday, July 13, 2016

Baked Balsamic Chicken


It was a Wednesday afternoon and I had two chicken breasts to cook for dinner, I wanted to make something different so I searched Pinterest and found this wonderful recipe.  I had to change it up of course and I also streamlined the process.  It is easy and tasty.  I will show you the original recipe and as well as my streamlined process.

An easy dish that can be made with either boneless or bone-in meat! This baked balsamic chicken is just what you need after a hard day of work and the smell while it was cooking was amazing!

Ingredients

2  bone-in (or boneless) skinless chicken breasts
1 small onion, diced (1 tsp onion powder)
¼ cup balsamic vinegar
1 tbsp. olive oil
4 garlic cloves, minced (1/2 tsp garlic powder)
1 tbsp. dried oregano
½ tsp. dried rosemary
2 tsp. coarse whole grain mustard (optional but delicious!)
Salt and pepper

Instructions

*You can marinade the chicken overnight or make it as is*

Combine all the ingredients into a Ziploc bag and give it a good massage with your hands to coat the chicken.

Preheat oven to 350F. Place the chicken into a glass dish in a single layer and pour any excess marinade on top. Season with extra salt and pepper if desired. Place into oven, uncovered, and bake for 20 minutes, check the internal temperature, it should be 165 degrees.

Boneless Chicken Breasts
Start checking your internal temperature for boneless chicken at 20 minutes. They may need only 5-10 minutes more (depending on thickness of meat.)






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