The chicken breasts - just as they are removed from the ovenThis is a really easy chicken dish that has a great tangy flavour thanks to the addition of the balsamic vinegar - which also makes the meat very tender.
If you marinade the chicken breasts overnight in the fridge the flavours really get a chance to develop, too. These breasts taste really great on a bun, served as part of a “chicken burger”.
This recipe also works well if you cook the chicken on a barbecue (you could use chicken pieces like thighs, wings and drumsticks for this).
Herby Baked Balsamic Chicken Breasts
4 chicken breasts (de boned, skinned & sliced into large pieces)
6 tbsp Balsamic Vinegar
1 tbsp brown Sugar
2 tsp Garlic, minced
1 tsp each of dried Origanum, Rosemary, Basil & Marjoram
Salt & Black Pepper to taste
Olive Oil
Whisk the balsamic vinegar, sugar, garlic, dried herbs, salt & pepper together in a glass bowl. Add the chicken pieces, cover and allow to marinade in the fridge for around 3 hours (or overnight).
Lightly oil a baking tray. Place the chicken pieces on the tray, discard the remaining marinade and lightly drizzle some olive oil over the chicken. Bake at Gas Mark 5/190 ‘C/375 ’F for 15 to 25 minutes until the chicken is cooked through, turning one or twice during the cooking process.
If you marinade the chicken breasts overnight in the fridge the flavours really get a chance to develop, too. These breasts taste really great on a bun, served as part of a “chicken burger”.
This recipe also works well if you cook the chicken on a barbecue (you could use chicken pieces like thighs, wings and drumsticks for this).
Herby Baked Balsamic Chicken Breasts
4 chicken breasts (de boned, skinned & sliced into large pieces)
6 tbsp Balsamic Vinegar
1 tbsp brown Sugar
2 tsp Garlic, minced
1 tsp each of dried Origanum, Rosemary, Basil & Marjoram
Salt & Black Pepper to taste
Olive Oil
Whisk the balsamic vinegar, sugar, garlic, dried herbs, salt & pepper together in a glass bowl. Add the chicken pieces, cover and allow to marinade in the fridge for around 3 hours (or overnight).
Lightly oil a baking tray. Place the chicken pieces on the tray, discard the remaining marinade and lightly drizzle some olive oil over the chicken. Bake at Gas Mark 5/190 ‘C/375 ’F for 15 to 25 minutes until the chicken is cooked through, turning one or twice during the cooking process.
