Balsamic Chicken Breast (Printable Version)
# What You'll Need:
→ For the Marinade
01 -
Salt, to taste
02 -
Black pepper, to taste
03 -
1/2 cup balsamic vinegar
04 -
1 teaspoon dried thyme
05 -
2 tablespoons honey
06 -
1/4 cup olive oil
07 -
1 teaspoon dried oregano
08 -
3 cloves garlic, minced
→ Main Dish
09 -
4 boneless, skinless chicken breasts
→ To Serve (Optional)
10 -
Fresh basil leaves, for garnish
# Steps to Follow:
01 -
Let your leftover chicken cool all the way down before stashing it in a sealed container in the fridge. It'll keep for about three days. Warm it up in the oven or the microwave till it's hot again.
02 -
Cut the chicken into thick slices. Place them on a plate, pour some pan juices over, and toss on basil if that's your thing. Grab any favorite side dishes to go with it.
03 -
Pull the chicken out of the oven and let it chill for five to ten minutes. This keeps it juicy.
04 -
Pop the dish in the oven for 25 to 30 minutes or until the thick part is at least 165°F (75°C). If you want, spoon some pan juice over the chicken halfway through.
05 -
Let the chicken come to room temp for about 10-15 minutes. Lay the pieces out in your dish and pour the leftover marinade on top.
06 -
Lay some foil or baking paper in your dish and spread a little olive oil on it so nothing sticks.
07 -
Get your oven heated up to 400°F (200°C) before you start baking.
08 -
Set the chicken in a plastic bag you can close or a big dish. Pour the marinade over so the chicken gets coated all over. Seal or cover it and keep it in the fridge for at least half an hour, but a couple hours is even better.
09 -
Sprinkle in some salt and pepper to suit your own taste before you move on.
10 -
Toss the vinegar, olive oil, honey, garlic, oregano, and thyme into a bowl. Whisk it up till it looks even and the honey's mixed in.
# Additional Tips:
01 -
Let the chicken sit in the marinade overnight if you really want the flavors to soak in.
02 -
Switch out the herbs with whatever you like best, no problem.