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Balsamic Chicken
Servings:
Serves 4 as an appetizerPrep Time:
10 minutesCook Time:
20 minutes
Ingredients
Maple syrup mellows out the sharpness of the balsamic vinegar, while garlic and scallions lend the marinade a bit of kick. Grade B maple syrup has a more pronounced maple flavor than lighter Grade A syrup; if you like a milder flavor, use Grade A. Recipe may be halved.
1/4 cup balsamic vinegar
1/2 cup maple syrup
3 cloves garlic, crushed
1 bunch scallions, white parts only, chopped
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 split chicken breasts with ribs, skin removed
Directions
1. Preheat oven to 450 degrees F.
2. In a small bowl, combine vinegar, maple syrup, garlic, scallions, salt, and pepper and stir well to blend.
3. Place chicken breasts in a 9-by 13-inch baking pan and pour marinade over them, making sure they're well coated.
4. Roast at 450 degrees F for 12 minutes. Baste with some of the marinade.
5. Increase oven temperature to 550 degrees F and roast for an additional 12 minutes, or until chicken is opaque and juices run clear, and glaze is beginning to caramelize. Transfer chicken to a serving platter and serve immediately.
Source: Hannaford fresh Magazine, November - December 2008
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 290 kcal (15%) |
| Calories from Fat | 32 kcal (0%) |
| Total Fat | 4 g (5%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 75 mg (25%) |
| Sodium | 970 mg (40%) |
| Total Carbohydrates | 33 g (11%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 32 g (53%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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