BALSAMIC ROAST CHICKEN:
Balsamic Roast Chicken:
- 3 skinless boneless chicken breast halves
- black pepper -- to taste
- 1 tablespoon fresh rosemary -- or 1 teaspoon dried rosemary
- 1 garlic clove -- minced
- 1 tablespoon olive oil
- 8 sprigs fresh rosemary
- 1/4 cup chicken broth
- 1/4 cup balsamic vinegar
- 1/2 teaspoon brown sugar (splenda)
Preheat oven to 350 degrees. Rinse chicken with cold running water. Dry it. Mince
together the rosemary leaves and garlic with the olive oil, rub the flesh with the oil and
herb mixture. Sprinkle with black pepper.
Place chicken into an oven safe pan, mix chicken broth with any remaining herb mixture,
adding to pan, roast for 20 to 25 minutes. Baste frequently with pan juices.
When browned and juices run clear, transfer the chicken to a serving platter. Combine
the vinegar with the brown sugar and any remaining pan juices, heat until sugar is
melted and hot . Top chicken with the balsamic vinegar mixture as you serve.
Protein; 2g Carbohydrate; 34mg Cholesterol; 71mg Sodium
This recipe has 1/2 teaspoon Brown Sugar and 1 tablespoon of Olive Oil. You could
substitute, but this recipe is low enough in carbs and fat even with these items left in.