Balsamic-Glazed Roasted Chicken Breasts
- Active Time 15m
- Total Time 40m
Serve with steamed broccoli and roasted potatoes.
- 4 bone-in chicken breasts (about 2 1/2 pounds), trimmed, skin removed
- Salt & freshly ground pepper to taste
- 2 teaspoons dried thyme leaves, divided
- 1/4 cup red currant jelly
- 2 tablespoons balsamic vinegar
Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly oil or coat it with nonstick spray.
Season chicken on both sides with salt and pepper, then rub with 1 1/2 teaspoons thyme. Place bone-side up in a single layer on prepared baking sheet. Roast for 15 minutes.
Meanwhile, in a small saucepan, heat jelly, vinegar and remaining 1/2 teaspoon thyme over medium-low heat until jelly is melted. Season with salt and pepper and remove from heat.
Turn chicken meat-side up. Brush liberally with jelly glaze. Continue to roast, brushing twice with remaining glaze, until the chicken is cooked through, about 15 minutes more. Serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
305 calories; 3g total fat; 1g total saturated fat; 132mg cholesterol; 222mg sodium; 14g carbohydrates; 0g fiber; 52g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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