Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ teaspoons fresh rosemary minced
- 2 cloves garlic minced
- ¾ teaspoon black pepper
- ½ teaspoon salt
- 6 boneless skinless chicken breasts
- 1 tablespoon olive oil
- ¼ cup balsamic vinegar
Directions
Combine rosemary, garlic, pepper and salt in small bowl then mix well.
Place chicken in large bowl and drizzle chicken with oil then rub with spice mixture.
Cover and refrigerate several hours.
Preheat oven to 450°F.
Spray heavy roasting pan or cast iron skillet with nonstick cooking spray.
Place chicken in pan and bake 10 minutes.
Turn chicken over stirring in 4 tablespoons water if drippings begin to stick to pan.
Bake about 10 minutes or until chicken is golden brown and no longer pink in center.
If pan is dry stir in another 2 tablespoons water to loosen drippings.
Drizzle vinegar over chicken in pan.
Transfer chicken to plates.
Stir liquid in pan then drizzle over chicken.
Category:Cathy's Recipes
Category:Chicken breast Recipes
Category:Balsamic vinegar Recipes