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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 165.9
  • Total Fat: 1.5 g
  • Cholesterol: 68.4 mg
  • Sodium: 299.4 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.2 g
  • Protein: 27.4 g

View full nutritional breakdown of Balsamic Vinegar Chicken Breast calories by ingredient
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Balsamic Vinegar Chicken Breast

Submitted by: SWEETCYCLINHAMS

Introduction

This is a FANTASTIC dish where the chicken will literally fall apart with a fork - no knives kneeded (little joke there)! Best served with Orzo or Coucous. This is a FANTASTIC dish where the chicken will literally fall apart with a fork - no knives kneeded (little joke there)! Best served with Orzo or Coucous.
Number of Servings: 1

Ingredients

    __ Chicken breast (1 per person)
    __ Balsamic Vinegar - 1T
    __ Fresh Garlic - 1Clove or 2, depending on preference
    __ Red Cooking Wine - 2T
    __ White Onion = 1T (if desired) for flavor
    __ Black Pepper - 1 Dash
    __ Sea Salt - 1 Dash

Directions

Thaw a\some chicken breast (or don't, doesn't really matter) and place in a skillet with a little non-stick ''whatever'' (Pam or other cooking spray) and add enough Balsamic Vinegar to thinly cover the chicken (it's okay if it runs off. It's best to put the vinegar on the chicken first as it helps to make the spices ''stick'' to the chicken during cooking.)

Place a clove or two of garlic in the pan on either side of breast (depending on how much garlic you like), and add the white onions (if desired), red cooking wine, pepper & salt and anything else healthy you’d like (for seasoning) and cover with the skillet lid.

Cook for one hour and DO NOT remove the lid during cooking - you will not need to turn this or do anything to it. If you're using gas heat, it's best to keep an eye on the chicken at about 35-45 minutes as gas cooks so much faster than electric.

After one hour, remove lid and chicken breast. The chicken will literally peel away with a fork and be the tenderest juicy chicken you've ever eaten.

This dish is best served with something light such as Orzo or Couscous.

COATING\DIPPING: For added dining zing, I usually mix 1/4 teaspoon Gulden's Spicy Brown Mustard with 2 Tbsp. of honey and either coat or dip the chicken just before serving. You can throw in a VERY small amount of Dill for a little extra flavor.

Number of Servings: 1

Recipe submitted by SparkPeople user STINKY_DIAPER.






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