Balsamic-Glazed Roasted Chicken Breasts

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Balsamic-Glazed Roasted Chicken Breasts

Balsamic-Glazed Roasted Chicken Breasts

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.

Serves 4

Prep Time 15 min

Total Time 40 min.

Ingredients

  • 4 bone-in chicken breasts, (about 2 1/2 pounds), trimmed, skin removed
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 teaspoons dried thyme, divided
  • 1/4 cup red currant jelly
  • 2 tablespoon balsamic vinegar

Cooking Directions

Step 1

Preheat oven to 400°F. Line a baking sheet with foil and lightly oil or coat it with cooking spray.

Step 2

Season chicken on both sides with 1/8 teaspoon salt and 1/4 teaspoon pepper, then rub with 1 1/2 teaspoons thyme. Place bone-side up in a single layer on the prepared baking sheet. Roast for 15 minutes.

Step 3

Meanwhile, heat jelly, vinegar and the remaining 1/2 teaspoon thyme in a small saucepan over medium-low heat until the jelly is melted. Season with the remaining 1/8 teaspoon salt and pepper and remove from the heat.

Step 4

Turn the chicken meat-side up. Brush liberally with the jelly glaze. Continue to roast, brushing twice with the remaining glaze, until the chicken is cooked through, about 15 minutes more.


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