Creamy Balsamic Baked Chicken Breast Recipes

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
• Place the chicken breasts in a baking dish. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. Cover with aluminum foil.
• Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C). Bake another 20 minutes.
• Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced to about 1/4 cup. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve.

Steps:

• Marinade the chicken for 30 minutes.
• Preheat oven to 400 degrees F.
• Bake at 400 for 30 minutes basting occasionally with additional marinade.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
• Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
• Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.

Steps:

• In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat., In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook onion until tender. Add water, stirring to loosen browned bits. Add the vinegar, thyme and rosemary; cook and stir for 3-4 minutes or until sauce is slightly thickened. Serve with chicken.

Steps:

• Put bread crumbs, parsley,garlic powder,and salt in medium bowl and mix.
• Whisk together vinegar and egg whites in smaller bowl.
• Dip chicken in vinegar mixture then dry mixture.
• Place on sprayed cookie sheet.
• Spray the top of the chicken breasts with cooking spray (I used butter flavored)
• Sprinkle with a little salt and pepper.
• Bake 400 for 30-40 minutes, till fork tender and juices run clear.