Monday, January 14, 2008

Balsamic - Marinated Chicken, Original Version

This is the original recipe as it appears in Southern Living 2005 Annual Recipes, page 219. My version can be found here.

2 TBSP balsamic vinegar
1 TBSP honey
1/4 cup olive oil
2 tsp salt, divided
6 (6-8 oz) boneless skinless chicken breasts
1/2 tsp pepper

Combine first 3 ingredients and 1 tsp salt in a zip-top bag or shallow dish, and add chicken. Seal or cover, and chill 2 hours, turning occasionally.

Remove chicken from marinade, discarding marinade. Sprinkle evenly with pepper and remaining 1 tsp of salt.

Heat a large ungreased cast-iron skillet or gill skillet over medium-high heat until hot. Cook chicken, in batches, in hot skillet 3 to 4 minutes on each side o until browned. Place chicken in a 13 x 9 inch baking dish.

Bake at 350 for 20 minutes or until done. Makes 6 servings.

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