19May
Balsamic Roasted Chicken Breasts
Balsamic Roasted Chicken Breasts
Servings
8
servingsTotal time
35
minutesYou will never say your chicken breasts come out dry ever again. These chicken breasts are succulent and fork-tender. The marinating step is important here, so please do not skip it, the reward is a fabulous dish.
Ingredients
1 bunch basil, leaves only (about 1 cup packed)
1/2 cup olive oil
6 large cloves garlic
Coarsely ground pepper to taste
1 cup dry white wine
5 whole medium boneless chicken breasts (the whole double chicken breasts in one piece), weighing a little less than one pound each, preferably skin on
1/4 cup balsamic vinegar
Directions
- In a food processor, form a paste with the basil, oil, garlic, pepper and wine.
- Transfer to a mixing bowl, combine well with the chicken, and marinate overnight.
- Preheat the oven to 220°C.
- Arrange the chicken breasts in one layer, marinade and all.
- Bake 15 minutes.
- Add the vinegar and bake 10 more minutes.
- Let the chicken breasts rest just a few minutes, then slice each breast across, you will get 3-4 thick slices per breast.
- Serve hot with all the cooking juices.
- Room temperature will be OK too.
Notes
- Variations. Here are just a few suggestions:
– Artichoke Hearts or bottoms. Add in the last 30 minutes of cooking.
– Mushrooms. Add at the beginning of cooking.
– Tiny potatoes: Add in the last 30 minutes of cooking
– Tomatoes: add a large chopped onion and 2 large diced tomatoes at the beginning of cooking. No mustard
