More Great Recipes: High Protein | Low Carb | Poultry | Sugar-Free

Balsamic Roast Chicken:

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Per serving: 93 Calories (kcal); 3g Total Fat; (31% calories from fat); 14g

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.

Ingredients You'll Need

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.

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