Originally posted February 01, 2012

garlic-balsamic chicken breasts

garlic-balsamic chicken breasts by joanie

This marinade has a fantastic flavor. I modified it a bit. The original recipe called for pork tenderloin, but all I had were boneless, skinless chicken breasts. I also borrowed my skillet method that lets me go straight from stovetop to oven.

The final product was pretty tender and juicy considering that chicken white meat has so little fat. However, I still believe that the best way to cook boneless, skinless chicken breasts is my tender chicken tenders recipe, which calls for cutting up the chicken breast into thinner strips, lightly coating them with flour, and sautéing them in a little oil.
http://www.cookooree.com/u/joanie/recipes/tender-chicken-tenders

I can't wait to try this marinade on pork tenderloin!

Ingredients

  • 3 cloves garlic, crushed
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 chicken breast pieces (about 1 lb)
  • 1 tbsp canola oil
2 servings

Directions

Preheat oven to 425º.

Combine the garlic, balsamic vinegar, olive oil, salt, and pepper. Coat the entire chicken with the mixture, being sure to get into the creases. Let it sit for about 15 minutes.

Heat the canola oil in a large skillet over medium-high heat. Add the chicken. When the bottom is browned, flip it over and transfer the skillet to the oven. (If you're not using an oven-proof skillet, place the chicken on a roasting pan.) Cook for 15 minutes or until a meat thermometer reads 160º.

Remove from the oven and let rest for 5 minutes before slicing.

30 minutes

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Adapted from

Kitchen Confidante
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