Make it Paleo. Most of them are so simple and fast to make, which is what I really like in a recipe for a work night. And they have all tasted wonderful, too. This one is no exception. In the book, it is titled Balsamic and Rosemary Chicken. I could not find my rosemary when I made this, so I used some of my home-dried french tarragon instead. It was awesome. The herbs and garlic flavor the chicken while it bakes and the balsamic that is drizzled on immediately once you remove from the oven soaks in and adds an even more wonderful flavor. I want to try this with bone-in, skin-on chicken some time. I used boneless, skinless as the recipe called for this time, since I do freeze some boneless, skinless breasts when I butcher my fresh chickens (though most are frozen with bone in, and skin on. This recipe will have a regular place in our meals. It'll be awesome this summer on salads that we make from our CSA share - which we just decided on this weekend and will be sending in our deposit for this week! We can't wait!
3 boneless, skinless chicken breasts
1 Tablespoon olive oil
salt and pepper to taste
2 cloves garlic, minced
1 teaspoon tarragon or rosemary, dried - increase to 2 teaspoons if using fresh
1/4 cup balsamic vinegar
Place the chicken breasts in a baking dish. Drizzle with olive oil. Sprinkle with salt and pepper. Press fresh garlic and tarragon or rosemary into chicken breasts.
Roast at 400 degrees for 20-25 minutes. Remove from oven and immediately drizzle balsamic vinegar over chicken breasts. Let rest in pan for a few minutes before serving.