Balsamic-Apple Glazed Chicken

Here's another attempt at a quick dinner...it seems like I've started a theme with this post and my last dinner post for fast dinner and balsamic vinegar. Both are good things in my book, however. The point of this chicken is the fact that roasted chicken breast, while healthy, can be really boring so to add some interest I made a simple sauce of balsamic vinegar and apple jelly. This is a sweet sauce, and I'd like to think of it as verging on grown-up barbeque sauce...in fact, it could be a jumping off point for a real barbeque sauce recipe. In case you are curious as to what the chicken is sitting on, I julienned zucchini and sauteed them with mushrooms, garlic, and dried oregano in extra virgin olive oil until all of the veggies were really soft.

Balsamic-Apple Glazed Chicken

2 1/2 lb boneless, skinless chicken breast (about 4 chicken breasts)
2 tsp dried thyme
1/4 cup apple jelly
2 tbsp balsamic vinegar
salt and pepper, to taste
non-stick cooking spray

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray it with cooking spray.
2. Season the chicken with salt, pepper, and thyme and place it on the pan. Roast the chicken for 15 minutes.
3. Meanwhile, combine the jelly and vinegar in a small saucepan and melt the mixture over medium-high heat. Season the glaze with salt and pepper.
4. After the 15 minutes are up, turn the chicken and brush it liberally with the glaze. Allow the chicken to cook 15 minutes more, brushing the chicken with more glaze at least two more times until the chicken is cooked through.

Servings per recipe: 4
Per serving:
Calories: 305
Fat: 3 g
Saturated fat: 1 g
Cholesterol: 132 mg
Sodium: 295 mg
Carbohydrates: 14 g
Fiber: 0 g
Sugar: 9.7 g
Protein: 52 g

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