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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 2 |
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Directions: Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 1-2 teaspoons water or wine, if using. Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160 F and the juices run clear. If the pan is dry, stir in another tablespoon of water or wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan. Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
| Ingredients:
2 Pound(s) boneless skinless chicken breast
3/4 minced rosemary, fresh
1 Clove(s) minced garlic
1/25 Ounce(s) black pepper
1/25 Ounce(s) salt
1/2 Ounce(s) sugar substitute
1 Ounce(s) balsamic vinegar |
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Rice, slow cooked
1 OR rice, brown
1 water
1 Either long grain or rice white |
Directions:
1. Place water
&
rice in saucepan over high heat until water boils.
2. Reduce heat to one above lowest and let simmer for 35 minutes.
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