Saturday, July 23, 2011

Balsamic Rosemary Chicken

This is probably one of the easiest, and most common things that I make in my kitchen. It can be made plain as the main entree, or you can use the chicken in a salad, pasta dish, tortilla wrap, etc. Tonight I served it with pasta in a balsamic cream sauce and will upload that recipe soon! This is a favorite among my immediate and extended family, and from me to you, it's simple and has very little prep time! I hope you enjoy one of our family's favorite dishes!

  • About 1 pound chicken breasts or tenders
  • 1/2 cup balsamic vinegar
  • 1/4 cup EVOO
  • 2 tbsp fresh rosemary, finely chopped
  • 1/2 tbsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional, but will not make this spicy; it just enhances the flavor)


1. Preheat oven to 400 degrees.

2. Spray a 9 x 13 baking dish with nonstick spray & mix all ingredients, except the chicken.

3. Slowly add the chicken and toss to coat in the marinade.

4. Let the chicken sit out for 10 minutes, turning half-way through.
TIP: This will allow the chicken time to soak up the flavors before baking.

5. Place chicken in the oven and cook.
TENDERS: 15 minutes
BREASTS: 20 minutes

6. Take the chicken out of the oven and cover with foil for 5 minutes 
so the chicken can soak up the juices before serving.

7. Serve with your favorite side dishes, on top of a salad, or in a pasta dish!

Bon Appetit!

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