Wednesday, March 2, 2011
I love balsamic vinegar and I always have it in the house. So for me, this is a dinner that literally takes no thought or effort. Also, I think John was surprised how much he enjoyed it! Later in the week when we were going to have yet another chicken dish, he requested this again! That's when I know he really likes something.
If you don't want to use white wine, or don't have any in the house, the same amount of water with chicken bouillon cube, or chicken stock will work just as well. We usually have white wine in the house, so it's nice to incorporate it into a great dish. I also serve this (usually) with wild rice and corn or peas.
Serves: 4 (4 chicken breasts)
1/4 cup balsamic vinegar
1/4 cup vegetable oil
2 tablespoons white wine (or substitute)
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon oregano
1 teaspoon thyme
1 teaspoon red pepper flakes
1/2 teaspoon cornstarch
4 chicken breasts
Preheat the oven to 350 degrees F. Blend together balsamic vinegar, vegetable oil, white wine, garlic powder, onion powder, oregano, thyme, red pepper flakes, and cornstarch. Place the chicken breasts in a glass baking dish. Pour the balsamic mixture over the chicken and bake in the oven for approximately 40 minutes, until the chicken is cooked through.
One more thing I usually do is make sure the chicken breasts are well-coated in the balsamic marinade, and I usually spoon a little over the tops twice more throughout the cooking process. For me, it's not a big deal and the chicken gets more flavoring.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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