A Costly, Yet Tasty, Experiment
Jan. 8th, 2012 10:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchSo this weekend, a friend and I went to a restaurant supply store to browse and buy things we really didn't need (some women buy shoes and purses - I buy kitchen gadgets). I ended up getting a new mandolin and a few other bits and bobs. But what was really exciting was they now stocked a huge selections of olive oils and vinegars you could taste before you bought. I finally found an extra virgin olive oil that actually tastes like olives (from Portugal). And I bought a $20 bottle of Dark Cherry Balsamic Vinegar.
Which I then used all in one shot tonight.
Baked Dark Cherry Balsamic Chicken
Ingredients
3-4 chicken breast halves, skinless
1 cup balsamic vinegar*
1 tablespoon olive oil
Directions
Which I then used all in one shot tonight.
Baked Dark Cherry Balsamic Chicken
Ingredients
3-4 chicken breast halves, skinless
1 cup balsamic vinegar*
1 tablespoon olive oil
Directions
Preheat oven to 325°.
Came out really well.
Arrange the chicken breasts in a 9-by-13 inch glass or ceramic baking dish.
In a small bowl, mix the oil and vinegar togther, then pour over the chicken.
Bake for 20 minutes the flip the breasts over.
Bake 20 minutes more (depending the size of breast) or until juices run clear (aim for an internal temperature of 165°).
Remove chicken from baking dish and pour the remining vinegar mix into a small pot. Bring to a boil on high heat, then lower to medium and let concentrate for about 8-10 minutes (until only about 1/3 cup liquid remains).
Serve chicken (I put them atop brown rice) with concetrated vinegar spooned over them.
Came out really well.
*I used the dark cherry balsamic, but you could easily use regular balsamic. You may also want to add a bit of salt, pepper, and herbs as well, but as I wanted to specifically to get the dark cherry flavor, I omited any extra flavors.
