These are ingredients we all almost always have in the house (just make sure you also have a shallot). I like to marinate for a few hours but if you can’t just do it for the hour. I did it the other night for 2 hours. Also lightly sprinkle with salt and pepper before putting in skillet. I found that this added to the flavor, because chicken can be very bland, and needs a little salt (even with the soy sauce); just go lightly, it doesn’t need a lot. I made this for dinner last night and served it on top of Caesar Salad, which is here on my blog, under Caesar Salad Dressing. The dressing has a lot of bite and it’s very delicious. This chicken is easy, and I recommend that when you take it out of oven, let it sit for a few minutes, then slice it and put back in pan and let it absorb some of the marinade before serving. This chicken is light, moist, low in calories and very tasty. This would also be great on the grill in the summer.
Ingredients:
1/3 cup balsamic vinegar
1/4 cup low sodium soy sauce
1/4 cup minced shallots
3 tablespoons brown sugar
1 tablespoon minced garlic
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
Directions:
Place chicken breasts in a zip top plastic bag, add vinegar mixture, seal. Marinate in fridge for at least an hour. (I did it for 2.)
Preheat oven to 400 degrees, remove chicken from bag and place on a plate; reserve marinade. Place marinade in a small heavy saucepan over medium heat, and bring to a boil. Boil for a few minutes, or until syrupy, stirring frequently. Remove from heat. If you have a pastry brush, get it out so you can brush chicken with marinade.
Heat a large, oven proof skillet over medium high heat, add 1 tablespoon olive oil, swirl around pan. Before adding chicken, sprinkle it lightly with salt and pepper, very lightly on both sides. Add chicken to pan and saute about 5 minutes. Turn chicken over and brush with marinade generously. Place pan in oven for at least 10 minutes or until done. (Check it for doneness.) When done, remove from oven; brush with remaining marinade and let it sit for a few minutes. I then removed to a cutting board, sliced each breast, placed back in pan, swirled around marinade, and let it sit for a few before placing it on Caesar Salad.
Cooking with Candi 